The Yorkshire Shepherdess' classic bread & butter pudding!
It's dessert time for the Yorkshire Shepherdess - and today she’s making a classic bread and butter pudding, with a seasonal twist.She’s also off to an organic farm to round up the friendliest cows ever, before personally sourcing the milk and clotted cream she needs for her sweet treat.
Rhubarb bread and butter pudding
Preparation time 10 minutes (plus 30 minutes to soak)
Cooking time 45 minutes
75g golden caster sugar
400g rhubarb, cut into 2cm pieces
8 thick slices of bread
50g butter, softened, plus extra for greasing
250ml whole milk
300ml double cream
4 large eggs
1 vanilla pod, cut in half lengthways
4 tbsp caster sugar
1 small orange, zest
200g clotted cream
1 tbsp icing sugar
1. To prepare the rhubarb place sugar in a saucepan with 125ml water, bring to the boil gently until the sugar dissolves. Add the rhubarb and simmer for 2-3 minutes until softened but still holding its shape. Take the rhubarb out of the syrup and set aside on a plate. Discard the liquid.
2. For the crème anglaise, pour the milk and cream into a medium sized saucepan add the vanilla pod and gently bring to the boil. Whisk the eggs in a bowl, then gradually pour the hot milk mixture over, whisking constantly.
3. Pour the hot liquid through a sieve into a clean pan, remove and discard the vanilla pod. Stir through the orange zest then heat gently until thickened.
4. Lightly grease a baking dish, approximately 20cm x 26cm x 6cm. Butter the bread and cut into triangles, then layer half of the bread overlapping into the base of the dish, topped with half of the rhubarb then repeat with the remaining bread and rhubarb. Pour the crème anglaise evenly over the pudding then set aside for 30 minutes to allow the bread to soak up the liquid.
5. Meanwhile preheat the oven to 160°C / 325°F / gas mark 3. Bake for 35-45 minutes until the pudding is just set and golden.
6. To serve dust with icing sugar and serve with a spoonful of clotted cream.