Vanilla Bread Pudding and Rhubarb and Berry Compote

Serves: 6

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Total Time: 100

Prep Time: 10

Cook Time: 90

• 200 gram(s) sliced white bread - about 7 slices
• 25 gram(s) unsalted butter, softened
• 584 ml carton single cream
• 4 large eggs
• Seeds taken from 1 vanilla pod
• 100 gram(s) (3½oz) golden caster sugar
• For the Rhubarb and Berry Compote
• 6 stick(s) rhubarb
• 450 ml fresh orange juice
• 25 ml grenadine syrup
• 60 gram(s) (2½oz) golden caster sugar
• 1 tablespoon(s) seedless raspberry conserve
• Juice of ½ lemon
• 250 gram(s) strawberries, halved
• 225 gram(s) blueberries

Method

1. Remove the crusts from the bread and butter it lightly. Cut into large, bite-sized squares. Drop the bread, buttered side up, into an 15cm x 20.5cm (6in x 8in) ovenproof dish - there's no need to be too neat.
2. Use a balloon whisk to beat together the cream, eggs and vanilla seeds with 75g (3oz) sugar. Pour over the bread and leave to soak for 30min.
3. Preheat the oven to 170°C (150°C fan) mark 3. Push the bread down into the custard and sprinkle with the remaining sugar. Put the dish in a roasting tin with enough boiling water to come halfway up the sides. Cook for 1-1½hr or until lightly set.
4. To serve, allow the pudding to cool in the dish until just warm. Cut into squares and spoon over Rhubarb and Berry Compote.
5. TO MAKE THE COMPOTE (Hands-on time: about 20min, plus chilling; cooking time: 15min)
6. Trim and peel the rhubarb, reserving the peelings. Cut each stick into bite-sized pieces and set aside. Put the orange juice, grenadine, sugar and rhubarb peelings into a wide-bottomed pan. Bring to the boil, then simmer for 5min.
7. Strain the liquid through a sieve and return to the pan. Add the rhubarb pieces and cook on a low heat for 5-10min until just tender but still retaining their shape. Don't stir or the rhubarb will fall apart. Remove with a slotted spoon and set aside, leaving the poaching liquid in the pan.
8. Stir the raspberry conserve into the poaching liquid and simmer gently until syrupy and reduced by half. Leave to cool for 15min. Stir in the lemon juice.
9. Put the strawberries and blueberries into a large bowl with the rhubarb. Pour over the reduced liquid, cover and chill.
10. To serve, heat the compote in a pan or microwave for 1-2min until just warm (if you want to give it a stir, do it gently with a wooden spoon). Spoon the compote over the just-warm bread pudding.

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