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This video shows how to make rhubarb bread and butter pudding, a simple baked dessert using fresh rhubarb, bread, eggs and custard. Follow the step-by-step method for preparing the fruit, layering the pudding and baking until golden.
Learn how to balance the tartness of rhubarb with a sweet custard mixture and how long to bake for a soft centre and lightly crisp top. This recipe is suitable for beginners and can be made using homegrown or shop-bought rhubarb.
If you are looking for an easy rhubarb dessert recipe or a traditional fruit pudding to serve warm, this guide will help you make a comforting homemade pudding successfully.
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0:00
Hello and welcome to the Yorkshire Gardner's new line of videos. We are going to be
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showing you how to cook recipes using the produce from your allotments so that you're not just
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cooking the same things all the time to give you ideas for you to cook at home. So I hope you
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look forward to these recipes. Make sure you click that subscribe button at the bottom. Stay tuned
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for new videos getting posted and new recipes. These will be coming up once a week, hopefully, maybe more
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So stay tuned for that. I'll also post the ingredients, the nutritional value of the products
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so then you know what it contains. So yes, let's get on with today's recipe
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The first recipe that we are doing today is the rhubarb bread and butter pudding
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People just tend to stick to rubarb crumble, so I thought I'd give a few ideas on what to cook with rhubarb
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So let's get on with cooking. So first we need some rhubarb. This is freshly picked today, looking nice and fresh, nice and pink with lots of colour
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I just need to wash it all and chop the ends off, the white bits off at the bottom
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I've already chopped the leaves off. Don't forget to chop the leaves off as they are poisonous
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So first we need to preheat the oven to 180 degrees. Yes, do that first before we start preparing and cooking the rest of the room
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So the oven is set to 180 degrees and it is currently preheat
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So the ingredients that you need for this recipe are 600 grams of rhubarb cut into 2.5 centimetre pieces
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You need 200 grams of castor sugar. 2 tablespoons of water, 300 grams of white bread sliced and the crust is removed
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It needs to be thick bread, thick sliced. 40 grams of butter softened
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300 mils of milk. I'm using semi-skinned milk. One vanilla pod. Four eggs
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300 mils of double cream and icing sugar for, dusting. That's optional. I'm not using icing sugar for dusting. I will now put up a screenshot of the ingredients so that you can take a screenshot of it for yourselves
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And now you can see the nutritional value of this recipe. Right, so let's get cooking this lovely recipe. So first we need 600 grams of rubal. So that's about 600 grams
2:56
I just got it over a bit because I just need to chop the ends off so it'll be a bit like
3:02
once you've chopped it up it should look like that that needs to be placed in a saucepan you also need to put two tablespoons of water and a hundred grams of the castor sugar in with it as well
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so we need to do that all the sugar the hundred grams of sugar not all the sugar on the rhubarb with the water in you need to gently simmer that for about five minutes so that the rhubarb holds its form You don want it going all loose and sloppy
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So, yep, five minutes till it's tender. Next up, we need to butter 300 grams of white, thick sliced bread
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Remember to take the crusts off the bread as we don't need the crust
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So we need to butter them and get them there. Keep stirring them. as we do not want it burning in bottom
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The juice from the rhubarb will come out so that will have been for you
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A nice juice. So, yep, do that for five minutes. So like I said next, you're needing about 300 grams
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of sliced thick bread. So I need to take all of them crossed off there
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which will take it out about 300 grams. So right, is ready so let's take that off the heat as we don't want it to lose its form
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can turn that off now and in the meantime i've cut the slight edges off the bread so it all looks like
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that the best way to cut it off is just use a pair of scissors nice and easy just cut it straight off
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so the next thing we need to do is butter the bread nice and thickly uh it all
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needs to be buttered so we'll butter that now before moving on to the next step
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Give them a generous layer of butter after all it is called bread and butter pudding so you can't
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have the bread without the butter so the next step is to cut them into triangles
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Then all cut into nice triangles again I've used the scissors as it's a lot easier than using a knife
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place the triangles in an oven based tray so what you're wanting is a tray
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like this that's safe to go in the oven and what you're wanting to do is place a
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layer of them slightly overlapping each other in the bottom of the tray. If your tray's bigger
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you might need to get some more bread if just in case as you want to cover it all up
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something just like that okay so after we've done that we need to put on half of the rhubarb to cover the bread
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so you get your rhubarb and we just want to spoon over half of the mixture on the bread
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I going to I going to You don want to use it all just half of it Something like that
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That should do it. Then you want to layer over the remaining of the bread over the top of it
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So it's all nicely covered
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So next we need to get the vanilla pod which we've purchased. You only need one
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one and we want to slice it open and we need to scrape out the seeds into a saucepan
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So I've cut it in half, we just need to scrape out all the insides into a saucepan now
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So once you've scraped it out you need to put them into there, into your saucepan, also along
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with the vanilla pod. And you also need to put your 300 mils of milk in with that as well. So we've got this milk in there, we've got
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the vanilla pod and we've got the vanilla seeds. So we need to gently simmer that
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now on the cooker. So after you put the bread on there you need to put your
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remaining rhubarb over the top of the bread. So we'll just get that all on top
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of the remaining bread. Just like this. Certain of smelling that
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There's a smell in there. So that's ready for the next bit
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So we need to bring the milk to the boil before we can move on to the next bit
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But while that's come into the boil, you can also get your eggs and also your sugar and you want to whisk them together in a large bowl
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While that's come into a boil. So I've got that coming to a boil now. We can take it off the heat and we want to just leave it for 10 minutes to infuse all the vanilla
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Look at that. Certainly smelling lovely. So I put the sugar and the eggs in a bowl. All we need to do is whisk the milk together on
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So we've now got a nice egg mixture. So after your milk is infused for 10 minutes, you want to pour on your 300 mils of double cream
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Like so. So and after you poured that on you then want to pour in your eggy mixture you just made up So all we want to do is just pour it straight in
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But remember, give it a good old stir. After you poured it all in
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Stir it really well so that it all infuses in together
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It all infuses in together. looking spot on
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So then after you've mixed all that together, you need to get yourself a sieve
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and we want to pour the mixture over the top of the crumble and the bread
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Just like so
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Just like so. Just to remember out so that it all goes through
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because we don't want to waste any of it. The bread will soak up a lot of the mixture, so it will go down quite a bit
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So I think I am happy with that now. look something like that and you can press it down just a bit just to look like that so that it's
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not over the top of your bowl and that's just perfect so the next job is to cook it so we need to put it in
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that preheated oven for 45 minutes to one hour so that it cooks it for it for a little
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and it's set. So let's get in the oven. So we will come back to that in an hour
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to see how it's cooking or maybe 45 minutes. We'll see what it looks like
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Stay tuned and we'll see. I've been 45 minutes now so to a 50 minutes
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so I've taken the rubble out and it's time to let it cool. Look at that
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It's absolutely delicious. Which isn't quite a lot but it's now starting to sink
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So yeah, we'll leave it to It's cool, very to we are you
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