Camden New Journal - Reciepe for Bread and Butter Pudding with Rhubarb By Clare Latimer

Publications by New Journal Enterprises

Home

Archive

Competition

The Review - FOOD AND DRINK - Cooking with CLARE
Published: 5th August 2008

Clare Latimer's recipe for
Bread and Butter Pudding with Rhubarb

Bread and Butter Pudding with Rhubarb
There is no beating bread and butter pudding for any age group and adding the rhubarb gives it a fruity flavour and hint of healthiness.

Ingredients
Serves 4-6
1 small white non-crusty loaf;
50g butter;
2 stalks rhubarb, washed and cut up;
4 eggs;
120g warm runny honey;
Grated rind of 1 orange;
850ml milk;
150ml double cream;
1 tbsp Grand Marnier, (optional);
Caster sugar to taste.

Method
Preheat the oven 180C 350F Gas 4. Spread the bread slices with most of the butter and use the remainder to grease a one-litre baking dish.
Layer the bread, with the rhubarb in the dish. Put the rest of the ingredients, except the caster sugar into a jug and whisk well.
Pour over the bread and leave to soak for 10 minutes.
Sprinkle with the caster sugar and then cook for about 45 minutes or until the top is golden brown.
Serve hot with whipped cream or ice cream.and suitable for reheating

» Recipes A - Z
» Online Shopping
» The Wine Press
» Buy wines
» Book restaurants
» Eating Out