Two Black Cats

Thursday, April 06, 2006

Rhubarb bread and butter pudding.

I picked the first 4 stems of rhubarb yesterday - not enough for crumble so I tried this recipe, and it was a hit!

4 (smallish) stick of rhubarb
2 tbsp sugar
2 tbsp water
6 slices of bread, crusts removed
1/2 pint milk
2 eggs

Cut the rhubarb into 1 inch pieces. Put into a saucepan with the sugar and water, gently simmer for about 10 mins until just soft.

Butter the bread, slice into triangles. Place half of the bread in an ovenproof dish, slightly overlapping.

Spoon half of the rhubarb over the bread. Repeat with the rest of the bread and the rhubarb on top.

Heat the milk until warm, whisk in the eggs and pour over the bread/rhubarb mix. Press the bread down if necessary.

Bake the pudding for about 45 mins at Gas 4, 180 degrees C.

This serves 3-4 people. It was still quite sharp, so you add more sugar if you prefer a sweeter pudding. I would have taken a photo, but it got eaten before I remembered!


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