We had a bunch of rhubarb from our generous neighbour Peter and four tired hot cross buns, so I decided to improvise and create a new version of one of Harvey’s favourite desserts, bread and butter pudding.
1 bunch rhubarb, trimmed
½ cup brown sugar
4 hot cross buns cut into triangle quarters
½ cup caster sugar
2 cups milk
1 teaspoon vanilla extract
Preheat oven to 180°C and grease a deep ovenproof dish.
Cut rhubarb into 6cm lengths and cook in a small fry pan with brown sugar and 2 tablespoons water over medium heat until just tender.
Put buns into prepared dish. Whisk together eggs, caster sugar, milk and vanilla together and pour half over the buns. Push a spoonful of rhubarb into holes between buns in 4-5 places. Top the pudding with the remaining rhubarb and then pour the other half of the milk mix on top.
Sprinkle with brown sugar and the bake for 30 minutes, until set and golden.
We’ll be serving ours with custard. Enjoy.