Waitrose and Partners
Rhubarb, custard & hot cross bun pudding

Rhubarb, custard & hot cross bun pudding

Use this recipe as a blueprint, then let the season and mood steer you. Swap the baked rhubarb for tinned cherries in syrup (no need to bake them first) for a Black Forest spin; scatter small cubes of marzipan over the surface before sugaring and baking... there are so many delicious options. Leftover brioche or croissants also work well – don’t forget you can freeze odds and ends until you have enough

4 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseDessert
  • Prepare25 mins
  • Cook1 hr 10 mins
  • Total time1 hr 35 mins
  • Pluschilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 400g rhubarb, cut into 3-4cm lengths
  • 150g golden caster sugar
  • 1 large orange, zest and juice
  • 1 vanilla pod, split lengthways, seeds scraped out and reserved
  • 4 day-old hot cross buns (250g), each sliced into three horizontally
  • 50g unsalted butter, softened
  • 300ml single cream
  • 200ml whole milk
  • 3 eggs

Method

  1. Preheat the oven to 180 C, gas mark 4. In a medium baking dish, toss the rhubarb with 80g sugar, the orange zest and juice, and the empty vanilla pod (reserve the seeds). Cover tightly with foil and bake for 25-30 minutes, until the rhubarb is tender, but still holding its shape. Set aside to cool (the cooked rhubarb can now be chilled in its syrup for up to 3 days, if needed). 2 Drain the rhubarb in a sieve over a bowl to reserve the syrup. Lightly

  2. Drain the rhubarb in a sieve over a bowl to reserve the syrup. Lightly spread the slices of hot cross bun with 45g butter and use the remaining 5g to butter the insides of a roughly 20cm x 15cm (1.3 litre) baking dish.

  3. In a large jug, use a fork or whisk to combine 50g sugar with the cream, milk, eggs and reserved vanilla seeds. Layer the buttered bun slices in the dish at a 45° angle, interspersed with baked rhubarb pieces. Slowly pour the custard into the dish, so that it soaks into the buns. Scatter the surface with the remaining 20g sugar. At this point, it’s best to chill the pudding for 30 minutes to soak up the custard. When you’re almost ready to cook, preheat the oven to 180°C, gas mark 4.

  4. Bake for 35-40 minutes, until golden and puffed-up. Leave to rest for 10 minutes before serving warm with the reserved rhubarb syrup.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,951kJ/ 466kcals

Fat

23g

Saturated Fat

13g

Carbohydrates

53g

Sugars

39g

Fibre

2.9g

Protein

10g

Salt

0.4g

Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating (4/5)

4 out of 5 stars1 rating