Rhubarb & Orange Pudding Pie

Updated at: Thu, 17 Aug 2023 03:37:24 GMT

Step 1

Beat the eggs with the 100g of sugar in a large jug until smooth. Stir in the cream, milk and vanilla extract and set aside.

Step 2

Butter the slices of bread generously on one side and cut them in half diagonally to make triangles. Spread each triangle with a little marmalade. Butter your pie dish and line the base with about 12 of the bread triangles, butter side up. You should have about 3 layers

Step 3

Cut the remaining 4 triangles in half again and overlap them around the edge of the dish like the petals of a flower. Pour the custard slowly over the bread, including the small triangles around the sides. Leave to stand for 20 minutes to allow the bread to soak up the custard. You may think there is too much custard but don't worry, it's just what you need.

Step 4

Preheat the oven to 190°C/Fan 170°C/Gas 5. Bake the pudding for 25-30 minutes until puffed up and beginning to brown. While the pudding is in the oven, make the rhubarb topping.

Step 5

Dissolve the sugar in the water in a large non-stick frying pan over a low heat. Cut the rhubarb into 2cm lengths and add them to the pan in a single layer. Cook gently for 4 minutes, then turn them over with a spatula and cook on the other side for a further 3-4 minutes until just softened. Remove from the heat.

Step 6

Take the part-cooked pudding out of the oven and spoon the rhubarb and any sugary juices into the centre. Sprinkle both the rhubarb and bread with reserved teaspoon of sugar Put the pudding back in the oven for another 8-10 minutes until the bread is crisp and golden and the rhubarb topping is hot. Serve with some extra cream.

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