| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
A, Year, At, Ballymaloe |
8 |
servings |
INGREDIENTS
| 450 |
g |
Red rhubarb |
|
|
Sugar |
| 55 |
g |
Butter; preferably unsalted |
| 12 |
sl |
Good quality white bread; crusts removed |
| 450 |
ml |
Cream |
| 230 |
ml |
Milk |
| 4 |
lg |
Free range eggs; beaten lightly |
| 1 |
ts |
Pure vanilla essence |
| 175 |
g |
Sugar |
| 1 |
tb |
Sugar; for sprinkling on |
|
|
; top of the pudding |
|
|
Softly whipped cream |
| 1 |
|
20 cm ovenproof pottery or china dish |
|
|
A bain-marie or shallow roasting dish |
INSTRUCTIONS
DECORATION
YOU WILL NEED
Cut the rhubarb into 2.5cm pieces. Put into a dish and sprinkle with sugar.
Leave to macerate for an hour. Preheat the oven to 180C/350F/gas 4.
Butter the bread and arrange four slices, butter side down, in one layer in
the buttered dish. Scatter half the rhubarb over the bread, and cover with
another layer of bread, butter side down. Scatter the remaining rhubarb on
top and cover with the remaining bread, buttered side down.
Whisk together the cream, milk, eggs, vanilla essence and sugar in a bowl.
Pour the mixture through a fine sieve over the bread. Sprinkle the sugar
over the top and let the mixture stand, covered loosely, for at least 1
hour or refrigerate overnight.
Bake in a bain-marie - the water should be boiling and come halfway up the
sides of the baking dish - in the middle of the preheated oven, for about 1
hour or until the top is crisp and golden. Serve the pudding warm with some
softly whipped cream.
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