Rhubarb Rolly Polly Pudding

Preheat oven to 180C. Place rhubarb, lemon juice and sugar in a small saucepan over a medium low heat. Cook for 5 minutes or until rhubarb softens. Stir though breadcrumbs and set aside.

Place flour in a large bowl and rub in butter until it resembles fine bread crumbs. Stir though sugar and add milk combining with a fork until a soft dough forms. Turn dough onto a lightly floured surface, knead briefly, and then roll out to form a 35 x 25 cm rectangle.

Spread rhubarb mixture over dough, leaving a 2 cm border and brush edges with a little water. Roll up tightly from the long side to form a log, pressing seam together and ends together firmly to seal.

Place seam side down on a buttered piece of baking paper twisting to close. Place on a baking tray and bake for 40 minutes or until golden brown.

In a small saucepan heat the custard with the sherry and scraped vanilla bean. Serve with slices of the pudding.