Toast pudding with rhubarb and whisky

Always stuck for a Father’s Day gift for Dad? Not anymore! Craft him an extraordinary dessert, made with love.

Preparation time 30 mins Cooking time 1 hour Serves 6

1 bunch rhubarb

¼ cup pure icing sugar

2 tsp red wine vinegar

6 slices wholemeal bread 500ml milk

Cooking oil spray, for greasing 4 free-range eggs

1 cup caster sugar

2 tsp vanilla extract

1 tsp ground cinnamon 1½ cups self-raising flour 100g unsalted butter, melted 125ml whisky

Cream or ice-cream, to serve STEP 1 Preheat oven to 180°C fanforced (200°C conventional). Line a large oven tray with baking paper. Cut rhubarb into 6cm lengths, then toss with icing sugar and vinegar in a large bowl. Arrange on prepared tray and bake for 15 minutes, until just tender.

STEP 2 Toast bread until deepbrown (see Cook’s tip), then tear into small pieces and combine with milk in a large bowl. Leave bread to soak for 20 minutes. Using the back of a wooden spoon, press through a fine sieve over a large bowl. Discard solids and reserve milk.

STEP 3 Grease a 24cm round cake tin and line the base and side with baking paper. Combine eggs, sugar, vanilla and cinnamon in the bowl of a stand mixer and beat, with the whisk attachment, on high speed for 5 minutes. Sift in flour, then stir in butter, reserved milk and half the whisky. Beat on medium until smooth.

STEP 4 Arrange rhubarb on base of prepared tin in a herringbone pattern, then gently pour over batter, smoothing the top. Bake for 40-45 minutes, until just firm to touch. Cool in tin for 10 minutes before turning out onto a serving platter, then pour over remaining whisky. Serve pudding with cream or ice-cream on the side.

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