Ingredients Jump to Instructions ↓

  1. 150g rhubarb, trimmed and cut into 2 cm lengths

  2. 1- 2 tablespoons lemon juice

  3. cup sugar

  4. cup (50g) fresh breadcrumbs

  5. Dough:

  6. 225g (1 1/2 cups) self raising flour, sifted

  7. 50g chilled unsalted butter, chopped

  8. 2 tablespoons caster sugar

  9. cup milk

  10. To serve:

  11. custard

  12. vanilla bean

  13. 1 tablespoon sherry

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180C. Place rhubarb, lemon juice and sugar in a small saucepan over a medium low heat. Cook for 5 minutes or until rhubarb softens. Stir though breadcrumbs and set aside.

  2. Place flour in a large bowl and rub in butter until it resembles fine bread crumbs. Stir though sugar and add milk combining with a fork until a soft dough forms. Turn dough onto a lightly floured surface, knead briefly, and then roll out to form a 35 x 25 cm rectangle.

  3. Spread rhubarb mixture over dough, leaving a 2 cm border and brush edges with a little water. Roll up tightly from the long side to form a log, pressing seam together and ends together firmly to seal.

  4. Place seam side down on a buttered piece of baking paper twisting to close. Place on a baking tray and bake for 40 minutes or until golden brown.

  5. In a small saucepan heat the custard with the sherry and scraped vanilla bean. Serve with slices of the pudding.


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