English Spring Pudding Dessert (Printer-Friendly Layout)
Tender rhubarb and soaked bread combine for a classic springtime treat, finished with custard or whipped cream.
# Ingredients You'll Need:
→ Fruit Base
01 -
700 g fresh rhubarb stalks, trimmed and chopped
02 -
150 g white granulated sugar
03 -
2 tablespoons freshly squeezed lemon juice
→ Bread Layer
04 -
8–10 thin slices white bread, crusts removed
05 -
30 g unsalted butter, softened (optional, for spreading)
→ Topping
06 -
Golden custard sauce or lightly whipped cream, for serving
# Step-by-Step Instructions:
01 -
Place chopped rhubarb, sugar, and lemon juice in a heavy-bottomed saucepan. Cook over medium heat, stirring occasionally, until the rhubarb softens and its juices thicken slightly to a syrup, about 8–10 minutes. Remove from heat and let cool slightly.
02 -
Slice white bread thinly and remove crusts. Optionally, spread a thin layer of softened unsalted butter on one side of each slice.
03 -
Dip bread slices into the warm rhubarb syrup to coat, then line the bottom and sides of a 1-litre pudding basin or deep bowl with soaked slices, ensuring full coverage. Spoon a layer of rhubarb mixture over the bread. Continue layering soaked bread and stewed rhubarb, finishing with a layer of fruit.
04 -
Cover the assembled pudding with plastic wrap or parchment paper. Place a small plate and a weight on top to press the layers together. Refrigerate for at least 1 hour, preferably overnight, to allow flavors to meld and the bread to fully absorb the syrup.
05 -
Remove the weight and wrapping. Loosen the edges with a knife if needed, then invert the basin onto a serving platter. Serve with golden custard sauce or a generous spoonful of whipped cream, either chilled or gently warmed.
# Extra Tips and Tricks:
01 -
For optimal flavor, allow the pudding to rest overnight so the bread thoroughly soaks up the rhubarb syrup.
02 -
Always discard rhubarb leaves, as they are toxic and not suitable for consumption.