Toast pud­ding with rhubarb and whisky

Better Homes and Gardens (Australia) - - Food In A Flash -

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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