Bread and Butter Pudding with Rhubarb Compote
Print recipe
| Serves | 4 to 6 |
| Prep time | 45 minutes |
| Cook time | 35 minutes |
| Total time | 1 hours, 20 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Occasion | Casual Party, Christmas, Easter, Halloween, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
Light and fluffy bread and butter pudding made with organic ingredients; this delightful nursery pudding is made all the more special as it is served with rhubarb compote and honey. Can be prepared the night before cooking.
Ingredients
- 8 slices organic white bread (crusts removed and cut into fingers and lightly buttered)
- 60g organic butter, softened (to butter the bread)
- 4 tablespoons organic mixed dried fruit and peel
- 300mls organic whole milk
- 4 large organic free-range eggs (beaten)
- 4 tablespoons Fairtrade sugar (leave 1 tablespoon to sprinkle over the top of the pudding)
- 400g organic rhubarb (washed, wiped, trimmed, and finely diced)
- 3 tablespoons organic honey
Note
Light and fluffy bread and butter pudding made with organic ingredients; this delightful nursery pudding is made all the more special as it is served with rhubarb compote and honey. Can be prepared the night before cooking.
Directions
| Step 1 | Rhubarb compote: Place the chopped rhubarb with the honey and 1 tablespoon water in a saucepan with a lid and simmer over a low heat for 10 to 15 minutes, until the rhubarb has collapsed and is cooked though and soft. Adjust the sweetness by adding more honey if needed. Allow to cool and thicken slightly. |
| Step 2 | Bread and Butter Pudding: Heat oven to 140C/275F/gas 1. Stir the beaten egg together with the milk and then add the sugar. Arrange half of the buttered bread fingers into an oven-proof dish or tin, buttered side facing up in one layer. Scatter over the dried fruit and peel and then arrange the rest of the buttered fingers over the top buttered side down. |
| Step 3 | Pour over the egg (custard) mixture, and set to one side to soak for up to 12 hours, or at least 30 minutes. I make this the night before I need to cook it and keep it covered in a cool place. |
| Step 4 | After soaking, cook the pudding for 30 to 35 mins until there is just a slight wobble in the centre of the custard and the pudding has risen up and is golden brown. Sprinkle over the rest of the sugar to cover the surface, before serving with the rhubarb compote. |
