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I’m having amusing with the issue of using up what we’ve now in relatively than going out to shop for.  Similarly, going out to shop for now results in one of those ready, common, cook dinner dinner selection of random components in the intervening time, which moreover calls for somewhat little bit of culinary lateral considering.


Anyway, a couple of weeks previously my good friend Gaynor really useful the rhubarb and custard sizzling move buns from Aldi.  That they had been an excellent recommendation on the other hand I in some way controlled to forget that I had bought two packs (they might quite a lot of them at the time) and located the 2d pack ultimate weekend, in a cupboard and a number of other different days earlier their sell-by date.  That they had been surely stale on the other hand now not mouldy so I instantly concept “bread and butter pudding”.



I adapted a recipe for brioche pudding which I have adapted previous than as you might even see proper right here.  Principally, this is a pack of sizzling move buns (any type will paintings) soaked throughout the common egg custard aggregate with only some small bits of rhubarb tucked in between the buns. 


Thankfully I moreover had only some eggs.  Only days previously there were none to be had anywhere.  I generally get part a dozen from the milkman (positive, we’ve now milk dropped at the door – in precise glass milk bottles, no a lot much less) on the other hand his supplier had purchased out.  There were empty spaces at the cupboards where the eggs was once in all our local retailers, massive and small, even throughout the little kiosk at our local farm.  Anyway, the milkman had changed his supplier and are to be had up trumps so I had a couple of eggs to spare.   



We also have rhubarb in our style new rhubarb patch.  We planted a brand spanking new plant ultimate summer time and it’s taken quite smartly to its new living.  There were numerous stalks ready for deciding on and I merely used two thin ones for this pudding.



The pudding was once delicious.  Sexy warmth with a slick of cream* or cold with additional custard. 


*I moreover befell to have some UHT cream in stock.  I always take only some bins of Tesco “UHT double cream change” with us to France each and every time, on the other hand in spite of everything we are however inside of the United Kingdom.  So the entire bits and pieces I had set aside to take were unpacked and can be used up proper right here.  A lucky stash as a result of it kind of feels. 




1 pack of four sizzling move buns, rhubarb and custard flavour or every other kind

butter for buttering the buns

2 thin sticks of rhubarb**

2 eggs, crushed

140ml double cream

250ml milk

1 tsp vanilla extract

2 tblsp caster sugar (I used golden caster sugar as this is all I had)



Preheat the oven to 160°C / 140° fan / gas mk3.  Butter an appropriate baking dish.


Slice the buns in part and butter each part.  Decrease each bit into two and arrange throughout the dish, flat edge down. 


Trim and wipe the rhubarb and decrease into small pieces about 2 cm long.  Tuck them in between the pieces of bun.


Put the eggs, cream, milk, vanilla and sugar proper right into a jug and whisk jointly.  Pour the combo rigorously over the pudding and press it all down slightly with the once more of a spoon or fish slice. 


Bake for 30-40 mins until the custard is able and the buns evenly browned at the concepts.  Dust with icing sugar and serve warmth with cream, ice cream or custard.


Serves 6.


**My rhubarb was once more youthful and skinny so didn’t need any pre-cooking.  If using larger sticks later throughout the season it’ll be a good idea to poach the pieces in a little of water until merely softened previous than together with to the dish.

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