Rhubarb, Pear & Pomegranate Custard Tea Cakes

• 1 ripe small pear (180g), peeled, cored, sliced thinly
• 4 thin stalks rhubarb (250g), trimmed
• 1 medium pomegranate (320g)
• 100g (3 ounces) butter, softened
• 1/2 cup (110g) CSR Caster Sugar
• 1 egg
• 2/3 cup (100g) White Wings Self-Raising Flour
• 2 tablespoons custard powder
• 2 tablespoons CSR Caster Sugar, extra
• cinnamon custard
• 1 tablespoon custard powder
• 1/4 teaspoon ground cinnamon
• 2 tablespoons CSR Caster Sugar
• 1/2 cup (125ml) milk
• 10g (1/2 ounce) butter
• 1/2 teaspoon vanilla extract

1. Make cinnamon custard.
2. Peel pear; core and thinly slice. Cut rhubarb lengthways into 1cm (1/2-inch) wide long strips; cut strips into 7cm (23/4-inch) lengths. Cut pomegranate in half crossways; hold one half over a bowl, tap the back with a wooden spoon to release seeds and juice. Strain seeds over a small jug; reserve seeds and juice separately. You need 1/4 cup (60ml) juice; make up any difference with water.
3. Preheat oven to 180°C/350°F. Grease an 8-hole (3/4-cup/180ml) mini loaf pan; line base and long sides of each pan hole with a strip of baking paper.
4. Beat butter and sugar in a small bowl with an electric mixer until pale and fluffy. Beat in egg. Stir in sifted flour and custard powder. Spoon mixture into pan holes, spreading to cover the base; there will only be a small amount of mixture. Top with cinnamon custard (about 3 teaspoons per hole), spreading carefully over cake mixture. Alternate pear and rhubarb slices upright on top of custard; sprinkle with pomegranate seeds.
5. Bake cakes for 25 minutes or until a cake springs back when pressed lightly with finger.
6. Meanwhile, stir reserved pomegranate juice and extra sugar in a small saucepan over low heat until sugar dissolves. Bring to the boil; boil for 5 minutes or until thick and syrupy.
7. Stand cakes in pan for 5 minutes before lifting out onto plates. Brush top of warm cakes with warm syrup; serve cakes warm.

Cinnamon Custard 

1. Blend custard powder, cinnamon and sugar with milk in a small saucepan; stir over medium heat until mixture boils and thickens. Cook, stirring, a further minute. Remove from heat; stir in butter and extract. Transfer to a small bowl; cover surface with plastic wrap. Cool.