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