English Spring Pudding Dessert (Printer-Friendly)
A taste of spring with softened rhubarb, citrus, and tender bread, finished with cream or custard.
# What You’ll Need to Cook:
→ Filling
01 -
900 g rhubarb, washed and chopped into small pieces
02 -
450 g granulated sugar
03 -
45 ml fresh lemon juice
→ Assembly
04 -
Several thin slices of white bread
05 -
Butter, softened (optional, for bread)
→ To Serve
06 -
Golden custard sauce or whipped cream
# Steps to Prepare:
01 -
Place chopped rhubarb in a saucepan with sugar and lemon juice. Cook over medium heat, stirring occasionally, until the rhubarb softens and breaks down, releasing its juices. Continue simmering until a syrupy consistency forms.
02 -
Remove the saucepan from heat once the fruit mixture is soft and syrupy. Allow it to cool slightly before assembling.
03 -
Slice white bread thinly using a serrated knife for evenness. Optionally, spread a thin layer of softened butter on each slice.
04 -
Dip each slice of bread into the cooked rhubarb mixture to soak. Arrange soaked bread slices at the bottom of a pudding basin or deep bowl. Continue layering bread and rhubarb until full, finishing with rhubarb on top. Press down gently to compact.
05 -
Cover with plastic wrap or parchment paper and weigh down with a plate or heavy object to help it set. Refrigerate for at least 60 minutes or overnight for optimal flavor absorption.
06 -
Remove the weight and unwrap. Invert the pudding onto a plate. Serve chilled or, if preferred, gently warm in the oven. Accompany with golden custard sauce or whipped cream.
# Extra Cooking Tips:
01 -
For best flavor, allow the assembled pudding to chill overnight to let the bread fully absorb the fruit syrup.