Rhubarb Bread and Butter Pudding

Preparation Time: 10 mins Cooking Time: 80 mins

Ingredients:

6 stalks of rhubarb, topped, tailed and chopped into 2.5cm (1in) pieces

A handful of Sugar for preparing the rhubarb, plus a mug for the wet mixture

Butter

12 slices of white bread, crusts removed

4 eggs

1 mug of cream

mug of milk

1 tsp Vanilla Essence

Freshly grated nutmeg

Ice cream, to serve

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Method:

 This is one of Keith Able's recipes, we love it!

1. Put the chopped rhubarb in a dish, sprinkle with a good handful of sugar and put to one side for an hour or so to soften a bit. 

2. Butter the bread slices on one side and butter a 25cm (10in) square ceramic baking dish. Lay 4 slices of bread (butter side down) in the dish and spread over half the rhubarb, repeat and finally top with the last 4 slices of bread.

3. Now whisk together the eggs, cream, milk, vanilla and sugar, making sure they are well combined before slowly pouring it all over the top of the bread. Grate the nutmeg over the top and put it in the fridge for an hour to let everything make friends with one another.

4. Preheat the oven to 190C/375F/gas 5. Set up a bain-marie on the middle shelf of the oven use a deep sided roasting tray large enough to sit the pudding dish in, and pour in enough boiling water to come halfway up the side of the pudding dish. Let this cook away for about 1 hour until the pudding is set and the top is golden and brown. Serve with ice cream.

Tip: My Uncle Johnny makes Bread and Butter pudding with Panetone instead of bread - FANTASTC!!!