My obsession with rhubarb continues and this time I made a delicious bread and butter pudding with it.
I decided to add some custard powder to the egg mixture as rhubarb and custard is a match made in heaven (in my head)! I have to say it really tasted good and it didn't last very long in my house.
It's delicious warm, with a sprinkling of icing sugar and some fresh cream - what more could you want? Ok maybe a big dollop of clotted cream.......
Start by taking the slices of bread and cut off all the crusts.
Butter each piece of bread on one side with the soft butter.
Cut the bread into triangles and layer the pieces of bread around the 18cm/7" diameter round dish or similar baking tin until covered. I cut some of the bread into quarters for the middle.
Cut the rhubarb into small pieces approx 0.5cm thick then sprinkle over the bread.
In a measuring jug put the milk, cream, eggs, sugar and custard powder, then mix together with a fork.
Pour this mixture over the bread making sure it's all soaked in the egg mix.
Set aside for 30 minutes for the bread to absorb the egg mix.
Preheat the oven to 190 degrees centigrade (170 fan).
Take a roasting tin larger than the pie dish and place the pie dish inside.
Place the tins in the oven then pour boiling water into the roasting tin halfway up the side of the pie dish.
Bake for 30 minutes until the top pieces of bread have started to colour and the egg mix has set.
Take out of the oven and the roasting tin and leave to cool for about 5 minutes. Sprinkle with icing sugar and serve with fresh cream.
Rhubarb, Custard, Bread & Butter Pudding
Sarah's servings: 6
Sarah's skill: Easy
Baking time: 30 minutes
Ingredients:
6-8 Slices of white bread
40g Soft unsalted butter
150g Rhubarb
150ml Milk
250ml Double cream
2 Large eggs
2 Tbsp Custard powder
25g Caster sugar
Method:
Take the slices of bread and cut off all the crusts.
Butter each piece of bread on one side with the soft butter.
Layer the pieces of bread around the 18cm/7" diameter round dish or similar baking tin until covered.
Cut the rhubarb into small pieces approx 0.5cm thick then sprinkle over the bread.
In a measuring jug put the milk, cream, eggs, custard powder and sugar, then mix together with a fork.
Pour this mixture over the bread making sure it's all soaked in the egg mix.
Set aside for 30 minutes for the bread to absorb the egg mix.
Preheat the oven to 190 degrees centigrade (170 fan).
Take a roasting tin larger than the pie dish and place the pie dish inside.
Place the tins in the oven then pour boiling water into the roasting tin halfway up the side of the pie dish.
Bake for 30 minutes until the top pieces of bread have started to colour and the egg mix has set.
Take out of the oven and the roasting tin and leave to cool for about 5 minutes.
Sprinkle with icing sugar and serve with fresh cream.
Sarah's extra slice........
You could use lots of other fruits in this recipe but my favourite is rhubarb when it is in season.
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