Quail with cherriesHere's an interesting fact: "quail" is actually the name for dozens of different species of birds as opposed to just one. I did not previously know that. I was surprised to find this out but then...
Beetroot and feta salad with crispy sageThere are few things more satisfying than getting your hands stained a bright fuchsia by the common garden beet. Almost every country in the world has their very own recipe for this earthy vegetable...
Kuku sabzi, the Persian omeletteThank the world that Middle Eastern food is starting to push its way in front of the monotonous burger and chicken wing takeaways that occupy every main street in the land. I'm not talking about...
Rhubarb bread and butter pudding
3 stars - based on 2 reviews
- 1 bunch rhubarb, trimmed
- ½ cup (110g) brown sugar
- 10 slices white bread, crusts removed, buttered
- 3 eggs
- ½ cup (110g) caster sugar
- 1 cup (250ml) milk
- 1 cup (250ml) cream
- 1 teaspoon vanilla extract
- icing sugar, to dust
Cut rhubarb into 8cm lengths. Place in a small frying pan with brown sugar and 2 tablespoons water and cook on low heat for 3-5 minutes, until just tender. Remove pan from heat.
Preheat oven to 180°C or 160°C fan. Grease a 6-cup ovenproof dish.
Cut each slice of bread into four triangles. Place in prepared dish, overlapping. Place rhubarb between each layer of bread. Whisk together eggs, caster sugar, milk, cream and vanilla. Pour over bread and set aside to soak for 15 minutes.
Bake for 45 minutes, until set and golden. Dust with icing sugar to serve.