Serves 4
Prep 15min
Cook 70min
There is only one way to improve a sweet, rich, creamy, fluffy bread and butter pudding, and that is to add rhubarb.
400g red rhubarb stalks
150g caster sugar
3tbsp orange juice
16 slices of good, small bread rolls
50g butter, softened
2tbsp sultanas, soaked in hot water
250ml cream
300ml milk
6 organic eggs
150g caster sugar
1tbsp icing sugar
METHOD: Heat the oven to 180C/Gas 4. Cut the rhubarb into 3cm lengths, scatter with sugar and orange juice and bake for 20min. Butter the sliced bread rolls and arrange in an overlapping layer in an ovenproof baking dish.
Scatter with the drained sultanas and most of the rhubarb, then do a final, overlapping layer of bread. Gently heat the milk and cream to a simmer, then remove from the heat. Beat the eggs and sugar together for 3min until pale and thick, and gradually pour in the cream, beating well. Strain over the pudding and leave for 30min or longer to absorb. Scatter with remaining rhubarb. Place the dish in a roasting tray with water halfway up its sides, and bake for 45 to 50min at 180C/Gas 4 or until golden and set. Dust with icing sugar and serve.