Rhubarb and cus­tard bread pud­ding

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 8 PREP AND COOK TIME 1 HOUR 30 MIN­UTES (+ COOL­ING AND STAND­ING TIME)

1¾ cups (430ml) cream

1½ cups (375ml) milk

1 vanilla bean, split length­ways 700g loaf sliced white bread, crusts re­moved

60g but­ter, soft­ened

6 eggs

¾ cup (165g) caster sugar

20g but­ter, melted, ex­tra 2 ta­ble­spoons de­mer­ara sugar

RHUBARB AND RASP­BERRY JAM

700g trimmed rhubarb, chopped coarsely ½ cup (110g) caster sugar

1/ cup (80ml) wa­ter

3

2/ cup (100g) frozen rasp­ber­ries

3

1 RHUBARB AND RASP­BERRY JAM: Place all the in­gre­di­ents in a large saucepan over medium heat; bring to a sim­mer. Sim­mer, un­cov­ered, for 15 min­utes or un­til thick; cool.

2 Pre­heat oven to 160°C (140°C fan-forced). Grease a 2-litre (8-cup) bak­ing dish.

3 Place cream, milk and vanilla bean in a medium saucepan over medium heat. Bring to a sim­mer; stand for 15 min­utes.

4 Mean­while, spread the bread slices with the but­ter, then spread with ta­ble­spoons of the jam. Roll slices to en­close fill­ing. Halve the slices cross­ways. Ar­range the bread, cut-side up, in the dish.

5 Whisk the eggs and caster sugar in a large bowl un­til com­bined; whisk in cream mix­ture. Strain cus­tard mix­ture over bread; stand for 15 min­utes.

6 Brush top of pud­ding with ex­tra but­ter; sprin­kle with de­mer­ara sugar.

7 Bake pud­ding for 40 min­utes or un­til just set. Stand pud­ding for 10 min­utes be­fore serv­ing.

Not suit­able to freeze or mi­crowave.

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