Name: Rhubarb-strawberry milk bun pudding
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6 - 8
Ingredients: 900 gm rhubarb, cut into rough 1.5cm pieces; 250 gm strawberries, hulled and halved; 80 gm brown sugar; 80 gm caster sugar; 1½ tbsp plain flour; 1 tsp vanilla bean extract; Juice of ½ orange and ½ lemon; Icing sugar, for dusting; Milk bun dough; 500 gm plain flour (3⅓ cups); 100 gm caster sugar; 21 gm dried yeast (3 sachets); 250 ml lukewarm pouring cream, plus extra for brushing; 1 egg, at room temperature; 125 gm softened butter, plus extra for greasing; Vanilla custard; 3 egg yolks; 60 gm caster sugar; 350 ml pouring cream; 150 ml milk; 1 vanilla bean, split and seeds scraped

Rhubarb-strawberry milk bun pudding

This pudding reminds us of Devonshire tea: baked fruit takes on a jam-like quality while vanilla custard and small milk buns round things out.

Serves 6 - 8

Prep

30M

Cook

1H 15M

Total

1H 45M

Little balls of soft milk bun dough are baked on a bed of tangy rhubarb and strawberries, soaking up the bubbling juices while the fruit becomes luscious and jammy. A warm vanilla custard adds just the right note of creaminess.

Ingredients

900 gm rhubarb, cut into rough 1.5cm pieces

250 gm strawberries, hulled and halved

80 gm brown sugar

80 gm caster sugar

1½ tbsp plain flour

1 tsp vanilla bean extract

Juice of ½ orange and ½ lemon

Icing sugar, for dusting

Milk bun dough

500 gm plain flour (3⅓ cups)

100 gm caster sugar

21 gm dried yeast (3 sachets)

250 ml lukewarm pouring cream, plus extra for brushing

1 egg, at room temperature

125 gm softened butter, plus extra for greasing

Vanilla custard

3 egg yolks

60 gm caster sugar

350 ml pouring cream

150 ml milk

1 vanilla bean, split and seeds scraped

Method

Main

1.For milk bun dough, pulse flour, sugar, yeast and a pinch of salt in an electric mixer fitted with a dough hook to combine. Mix in cream and egg, then add butter a little at a time, kneading until incorporated between additions. Knead until smooth and silky (3-4 minutes), then place in a buttered bowl, cover and leave in a warm place until doubled in size (1½-2 hours).

2.Preheat oven to 180C and butter a 4-litre round baking dish (about 26cm diameter) and place on a baking tray lined with baking paper. Combine rhubarb, strawberries, sugars, flour, vanilla and juices in a bowl, toss to combine, then spread evenly in prepared baking dish.

3.Knock back bun dough and pinch off 20 even-sized pieces, roll each into a smooth ball and arrange closely in concentric circles over fruit mixture. Cover and stand in a warm place until buns rise by about a quarter (1-1¼ hours). Brush tops with extra cream and bake until buns are golden brown and fruit mixture is bubbling (1-1¼ hours). Stand for 5 minutes.

4.Meanwhile, for vanilla custard, whisk yolks and sugar in a bowl until pale (2-3 minutes). Bring cream, milk, and vanilla bean and seeds to a simmer in a saucepan, then, whisking continuously, add to yolk mixture. Return to pan and whisk continuously over medium-high heat until thick and just simmering (2-3 minutes). Strain into a jug or bowl (discard vanilla bean).

5.Dust pudding with icing sugar and serve hot with warm vanilla custard.

Styling by Emma Knowles

Profile Claire Delmar