If you're a rhubarb fan like me, this apple and rhubarb combination with a hint of orange and cinnamon is a treat. I love this pie hot with custard, or cold, eaten with my fingers.

Press the dough into the bottom of the moulds and bake for 15 minutes. Cool. Place the rhubarb and sugar in a saucepan and cook until thick and jammy over a medium heat. Fold in the blackcurrants.

3. Chop the rhubarb into small chunks and fold through the mixture. Place the batter in the cases up to half way, add a heaped teaspoon of custard then top with more batter. Sprinkle over the ...