Jump to content

Cookbook:Rhubarb and Custard Bread Pudding

From Wikibooks, open books for an open world
Rhubarb and Custard Bread Pudding
CategoryDessert recipes
Servings8
Time1 hour
Difficulty
NUTRITION FACTS 
Serving Size:
Servings Per Recipe:
Amount per serving
Calories
Calories from fat
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrates
Dietary Fiber
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Iron

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

Rhubarb and custard pudding is a recipe adapted from page 21 of the February 2023 edition of Tesco's magazine.[1]

Ingredients

[edit | edit source]

Procedure

[edit | edit source]
  1. Preheat the oven to 160 °C (320 °F).
  2. Heat the water and ¼ cup (60 g/2.1 oz) of sugar in a large frying pan over medium heat until the syrup bubbles.
  3. Add the rhubarb and simmer for 3 minutes, turning occasionally.
  4. Remove the heat and set aside to soak.
  5. Heat the milk, cream and vanilla in a saucepan over a low heat until small bubbles appear.
  6. Meanwhile, combine the remaining sugar, custard powder, and eggs in a heatproof bowl.
  7. Gradually pour the hot milk into the egg mixture, whisking as you go to temper it.
  8. Grease a 30-by−20 cm (12-by−7.9 in), deep baking pan. Butter the bread slices.
  9. Lay the bread slices in the baking pan, overlapping them slightly. Distribute the rhubarb on top, reserving the rhubarb syrup.
  10. Pour in the custard to cover the bread slices. Soak for 20 minutes.
  11. Bake for 30 minutes until the bread puffs up.
  12. Scatter over 1 tablespoon sugar.
  13. Increase temperature to 180 °C (356 °F) and bake for 5 more minutes until golden.
  14. Dust with powdered sugar and serve optionally with rhubarb syrup and cream.

References

[edit | edit source]
  1. "Rhubarb And Custard Bread And Butter Pudding Recipe | Dessert Recipes". Tesco Real Food. Retrieved 2023-04-21.