Steamed puddings may have fallen out of fashion, but I remain devoted to them. They’re far less trouble than people imagine. As a pudding tragic, I have pudding basin, but you could use a heat proof glass bowl too. Rhubarb is one of my favourite ingredients at this time of year, and whenever it’s abundant, I like to keep a tray of baked rhubarb in the fridge, ready to spoon over porridge, yoghurt or dessert. Here, some of those ruby-red pieces, along with their orange-scented syrup, form the base of a steamed pudding. Once turned out, it emerges crowned with glossy rhubarb, topped with a few extra pieces and served with cold shop-bought custard.