Rhubarb and ricotta bread & butter pudding

Rhubarb and ricotta bread & butter pudding

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(4 ratings)

Prep: 25 mins Cook: 50 mins plus resting


Serves 8

This indulgent spring bread and butter pudding is full of seasonal rhubarb and rich ricotta, perfect for entertaining a crowd with a sweet tooth

Nutrition and extra info

Nutrition: per serving

  • kcal489
  • fat32g
  • saturates18g
  • carbs39g
  • sugars26g
  • fibre2g
  • protein11g
  • salt0.7g
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  • 400g rhubarb



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 150g golden caster sugar
  • 300ml whole milk
  • 300ml double cream
  • ½ tsp vanilla extract
  • 3 large eggs, plus 1 egg yolk
  • about 250g bread (soft white rolls, sliced bread, or brioche)
  • 35g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 25g icing sugar, plus extra for dusting
  • 1 lemon, zested



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 orange, zested



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • crème fraîche, or cream and Greek yogurt, to serve


  1. Trim the rhubarb and cut it into 3cm pieces. Heat 100ml water in a pan with 50g of the sugar. Bring to the boil and add the rhubarb. Simmer for 11/2 mins, then carefully lift the rhubarb out with a slotted spoon. Arrange it on a plate or tray so that it can lie in a single layer (if you keep the pieces too close to each other, they’ll continue to cook and soften – you want them to stay intact).

  2. Put the milk and cream in a heavy-bottomed pan, add a pinch of salt and bring to the boil, then add the vanilla. Beat the eggs, extra yolk and the rest of the sugar together in a bowl. Pour the warm milk and cream onto this, stirring all the time. Heat oven to 180C/160C fan/gas 4.

  3. Butter the bread. Drain the ricotta (if there is any liquid on top), then add the icing sugar to it. Spread the buttered bread thickly with ricotta. Sprinkle the citrus zest on top, then layer these slices with the rhubarb in a 20 x 30cm ovenproof dish. Pour the egg and cream mixture through a sieve and leave to sit for 30 mins (this makes the pudding lighter).

  4. Put the dish in a roasting tin. Add enough boiling water to the tin to come halfway up the sides of the dish. Bake for 40-45 mins or until puffy and set on the top, and golden in colour. Leave to cool for about 10 mins (the pudding will continue to cook and ‘set’ during this time). Dust with icing sugar and serve with crème fraîche, or cream mixed with Greek yogurt.

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Comments, questions and tips

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11th Mar, 2018
Really tasty, although ours looked nothing like the picture, looked more like a bacon quiche. Still, we would make it again.
mrs powell
17th May, 2017
just made this and halved the ingridients. came out perfect, tasted lovely. would definately make again. however, would have ago using other fruits. rhubarb today has hardly any flavour just "sour"
14th May, 2017
wow this was absolutely delicious, followed the recipe exactly except it took longer to cook. Will try again with raspberries to mix it up
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