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Rhubarb and Blackberry Bread and Butter Pudding

If you are keeping an eye on your budget... that doesn't mean you have to forget about pudding. This classic British dish is given a Rhubarb and Blackberry facelift and, when we made it, it worked out at less than £1 a portion... imagine how cheap it could become if you picked the blackberries yourself and used stale bread that would otherwise be chucked away.

Ingredients & RecipePrint

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  • 2 large sticks of rhubarb (from the garden if available)
  • a bowl of blackberries (foraged if possible)
  • 1 orange
  • handful of light brown sugar (75g)
  • 8 slices of stale white bread
  • softened butter (100g)
  • jug of whole milk (500ml)
  • 3 eggs
  • 3 tbsp of white sugar
  • drop of vanilla extract


preheat an oven to 200°C.
wash both the rhubarb and berries.
slice the rhubarb into bite-sized pieces and toss in the juice of the orange and a handful of brown sugar in a roasting tray and bake for 10 minutes.
butter the bread with the softened butter.
whisk the eggs, vanilla and white sugar into the jug of milk.
layer the bread, berries and stewed rhubarb alternating in a deep baking dish.
pour the cold custard mix over the dish and press the bread down to make sure it doesn’t float.
leave to soak in for 30 minutes and turn the temperature of the oven down to 180°C.
sprinkle the dish with a little more brown sugar.
bake for 30 minutes until colour brown and the custard has set.
serve with your preferred choice… custard, cream or ice cream.

serves 4

Rhubarb and Blackberry Bread and Butter Pudding

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