Читать книгу Tony & Giorgio - Tony Allan, Giorgio Locatelli - Страница 20

Bread and butter pud is one of those childhood cravings that don’t ever seem to go away. Here, I’ve taken the pudding from the fish! restaurants and given it a bit of a grown-up twist with the twang of rhubarb, but essentially it’s still a good old ? & ?. Tony

Serves 6–8

600g/1lb 5 oz rhubarb, cut into 2.5cm/1in pieces

200g/7 oz caster sugar

300g/10 oz thickly sliced white

bread, crusts removed

40g/1½oz butter, softened

300ml/½ pint milk

1 vanilla pod, split open lengthways 4 eggs

300ml/½ pint double cream

icing sugar for dusting

Preheat the oven to 180°C/350°F/Gas Mark 4. Put the rhubarb in a saucepan with 50g/2 oz of the caster sugar and 2 tablespoons of water and bring to a gentle simmer. Cook for 5 minutes, or until the rhubarb is just tender but still holding its shape, then set aside.

Butter the bread with the softened butter and cut each slice into 4 triangles. Place a layer of the triangles, slightly overlapping, in a 1.8 litre/3 pint ovenproof dish. Spoon over half the rhubarb and top with the rest of the bread, then spoon over the remaining rhubarb.

Bring the milk and vanilla pod to the boil in a saucepan, then remove from the heat and leave to infuse for about 10 minutes. Meanwhile, whisk the eggs and remaining sugar together in a large bowl. Stir the cream into the boiled milk and pour on to the egg mixture, stirring well. Pour the mixture through a sieve, over the bread and rhubarb. Press the bread down gently to submerge it if necessary.

Bake the pudding for about 45-60 minutes, until just set. Remove from the oven and dust with icing sugar before serving.