From the Kitchen of David and Jean Nale

Rhubarb Pudding

 Very easy to make, but a delightful use of rhubarb.

3 Slices White Bread
375 ml Sliced Rhubarb
100 ml Brown Sugar
1/2 Nutmeg, grated
1 Tbsp Butter

For the Custard:

75 ml Granulated Sugar
250 ml Milk
1 Egg
  • Cut the bread into small cubes.
  • Place half of bread cubes into well greased baking dish.
  • Add rhubarb and sugar, then grate the nutmeg over it.
  • Dot the surface with butter and then add remaining bread cubes
  • Beat the egg, sugar and milk. Pour mixture evenly over the bread cubes.
  • Bake at 350° F. (Gas Mark 4) in the top quarter of the oven. Check after 40 minutes. Turn the dish to brown evenly. Bake until set in the centre. This may be determined by giving the dish a gentle shake to observe the firmness of the set.
  • Can be served warm or cold.

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