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Serves 8

Rhubarb and Strawberry couldn't be more British... a deliciously creamy version of an old favourite.

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  • 8 large chunky slices of day-old bread (homemade is ideal)
  • 100g butter, softened
  • 8 tbsp stewed (sweetened) rhubarb
  • 200g British strawberries (best flavour)
  • 300ml semi-skimmed milk
  • 300ml double cream
  • 3 large eggs
  • 1 tbsp vanilla essence
  • 4tbsp golden caster sugar
  • icing sugar, to dust


    1. Spread each slice of bread with butter and 1tbsp rhubarb. Arrange in rows in a large ovenproof dish. Hull the strawberries and place halves between each slice of bread.
    2. Beat together milk, cream, eggs, vanilla essence and sugar and pour over the prepared bread and fruit and leave to soak for 25-30 minutes. Preheat oven to 160C/140C fan/Gas 3.
    3. Dust pudding with icing sugar and bake for 45mins-1 hour until puffy and nearly set.
    4. Serve hot or warm with custard/whipped cream/ice cream.

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