Rhubarb bread and butter pudding

8 servings

Ingredients

Quantity Ingredient
450 grams Red rhubarb
Sugar
55 grams Butter; preferably unsalted
12 slices Good quality white bread; crusts removed
450 millilitres Cream
230 millilitres Milk
4 larges Free range eggs; beaten lightly
1 teaspoon Pure vanilla essence
175 grams Sugar
1 tablespoon Sugar; for sprinkling on
; top of the pudding
Softly whipped cream
1 20 cm ovenproof pottery or china dish
A bain-marie or shallow roasting dish

Directions

DECORATION

YOU WILL NEED

Cut the rhubarb into 2.5cm pieces. Put into a dish and sprinkle with sugar.

Leave to macerate for an hour. Preheat the oven to 180C/350F/gas 4.

Butter the bread and arrange four slices, butter side down, in one layer in the buttered dish. Scatter half the rhubarb over the bread, and cover with another layer of bread, butter side down. Scatter the remaining rhubarb on top and cover with the remaining bread, buttered side down.

Whisk together the cream, milk, eggs, vanilla essence and sugar in a bowl.

Pour the mixture through a fine sieve over the bread. Sprinkle the sugar over the top and let the mixture stand, covered loosely, for at least 1 hour or refrigerate overnight.

Bake in a bain-marie - the water should be boiling and come halfway up the sides of the baking dish - in the middle of the preheated oven, for about 1 hour or until the top is crisp and golden. Serve the pudding warm with some softly whipped cream.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network

Converted by MM_Buster v2.0l.

Related recipes