Name: Rhubarb and ricotta bread & butter pudding
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 400g rhubarb; 150g golden caster sugar; 300ml whole milk; 300ml double cream; ½ tsp vanilla extract; 3 large eggs plus 1 egg yolk; about 250g bread (soft white rolls, sliced bread, or brioche); 35g butter; 200g ricotta; 25g icing sugar plus extra for dusting; 1 lemon zested; 1 orange zested; crème fraîche or cream and Greek yogurt, to serve

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Rhubarb and ricotta bread & butter pudding

Rhubarb and ricotta bread & butter pudding

Diana Henry

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Serves 8

Easy

Prep: 25 mins

Cook: 50 mins

plus resting

A star rating of 4.5 out of 5.12 ratingsRate

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This indulgent spring bread and butter pudding is full of seasonal rhubarb and rich ricotta, perfect for entertaining a crowd with a sweet tooth

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g rhubarb
150g golden caster sugar
300ml whole milk
300ml double cream
½ tsp vanilla extract
3 large eggs

plus 1 egg yolk
about 250g bread

(soft white rolls, sliced bread, or brioche)
35g butter
200g ricotta
25g icing sugar

plus extra for dusting
1 lemon

zested
1 orange

zested
crème fraîche

or cream and Greek yogurt, to serve

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Nutrition: per serving

kcal489
fat32g
saturates18g
carbs39g
sugars26g
fibre2g
protein11g
salt0.7g

Method

step 1

Trim the rhubarb and cut it into 3cm pieces. Heat 100ml water in a pan with 50g of the sugar. Bring to the boil and add the rhubarb. Simmer for 11/2 mins, then carefully lift the rhubarb out with a slotted spoon. Arrange it on a plate or tray so that it can lie in a single layer (if you keep the pieces too close to each other, they’ll continue to cook and soften – you want them to stay intact).
step 2

Put the milk and cream in a heavy-bottomed pan, add a pinch of salt and bring to the boil, then add the vanilla. Beat the eggs, extra yolk and the rest of the sugar together in a bowl. Pour the warm milk and cream onto this, stirring all the time. Heat oven to 180C/160C fan/gas 4.
step 3

Butter the bread. Drain the ricotta (if there is any liquid on top), then add the icing sugar to it. Spread the buttered bread thickly with ricotta. Sprinkle the citrus zest on top, then layer these slices with the rhubarb in a 20 x 30cm ovenproof dish. Pour the egg and cream mixture through a sieve and leave to sit for 30 mins (this makes the pudding lighter).
step 4

Put the dish in a roasting tin. Add enough boiling water to the tin to come halfway up the sides of the dish. Bake for 40-45 mins or until puffy and set on the top, and golden in colour. Leave to cool for about 10 mins (the pudding will continue to cook and ‘set’ during this time). Dust with icing sugar and serve with crème fraîche, or cream mixed with Greek yogurt.

Recipe from Good Food magazine, May 2017

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A star rating of 4.5 out of 5.12 ratings

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