THEME: Rhubarb and Pear Pudding
Jamie R
In this recipe Geoff Jansz combines the deliciously tart, fruity
flavours of rhubarb with a traditional bread pudding.
8 stalks rhubarb, trimmed and chopped
1 cup sugar
juice and zest of 1 orange
8 firm pears, cored, peeled and chopped
3 eggs
1 cup milk
1 cup cream
1 teaspoon mixed spice
1 loaf day old bread, crusts removed
1. Combine the orange juice, orange zest, rhubarb and half the
sugar in a cooking pot. Cook over medium heat for 5-10 minutes, until
softened. (Tip: use a *zester to remove rind from orange; if you
don't have a zester, a grater will do.)
2. Add the chopped pears and continue to cook until softened
(about 3 minutes).
3. To make the pudding mixture: put the eggs, milk, cream, spice
and the rest of the sugar into a bowl. Whisk until the sugar
dissolves.
4. Break the bread into pieces and add to the pudding mixture.
(Tip: stale bread is best as it absorbs the liquid and flavours much
better than fresh bread). Combine well.
5. Pour the rhubarb and pear mixture into an ovenproof dish,
spreading evenly. Pour the pudding mixture evenly over the top.
6. Place the dish on the middle shelf of a preheated oven
(150°C). Check with a skewer after 45 minutes. The pudding is ready
when it is spongy and firm and no mixture sticks to the skewer.
(Note: cooking time will vary according to the depth of the dish.)
Serve with a dollop of cream.