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Rhubarb Crumble Bread & Butter Pudding

Rhubarb Crumble Bread & Butter Pudding

Tart rhubarb, buttery crumble, and soft bread have come together to make the ultimate dessert.

Cooking Time 30-40 minutes
Skill Level Medium
Serves 6 servings

Ingredients

200g sliced bread of choice – we used white farmhouse

300ml milk

2 eggs

1 tsp vanilla

4 tbsp maple syrup

THE RHUBARB 

4 sticks rhubarb

2 tbsp maple syrup

THE CRUMBLE 

2 tbsp smooth almond butter

2 heaped tbsp oat flour (Mornflake Creamy Superfast Oats blended)

Sprinkle of sugar

1/6th tsp baking powder

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Creamy Superfast Oats

Creamy Superfast Oats

12 x 500g pack
Other pack sizes are available

Add to cart £11.40

Method

  • First, cook your rhubarb – cut your rhubarb stalk into 3cm diagonal chunks, then add to a saucepan with a splash of water and syrup. Cover with a lid and cook for 5-10 minutes on medium-low heat, or until it’s turned soft but still holds its shape.
  • Meanwhile, prep your bread and butter pudding. Whisk your eggs with your milk, vanilla and maple syrup, then set aside.
  • Rip your sliced bread into chunks in a big bowl, then pour over the egg & milk mixture, mixing well – don’t worry if the bread begins to disintegrate slightly.
  • Preheat your oven to 190°C before prepping your crumble for the top.
  • To a small bowl, add your almond butter, then your sugar & oat flour, mixing well with the back of a spoon until you have a crumble – add 1 tbsp of water if it’s not coming together.
  • Once your rhubarb has cooked, remove from the heat and set aside before preparing to build your pudding.
  • Pour half of your bread mixture into your baking dish, then evenly spoon a couple of spoonful’s of rhubarb on top.
  • Pour the remaining bread mixture over the top, then use the back of a spoon to compress the bread and butter pudding – this will make sure it slices and doesn’t fall apart when you take it out of the oven.
  • Top with the remaining rhubarb and your crumble, then bake for 30-40 minutes, or until risen and golden brown.
  • Leave the bread and butter pudding to cool down slightly before serving – this should take about 10 minutes, then serve with yoghurt and fruit for breakfast, or custard for dessert.

Shop the ingredients

Creamy Superfast Oats

Creamy Superfast Oats

12 x 500g pack
Other pack sizes are available

Add to cart £11.40