1/2 pound red rhubarb
4 tablespoons butter, preferably unsalted
12 slices Gallaghers Bakehouse white bread, crusts removed
2 cups cream
1 cup milk
4 extra large free-range eggs, beaten lightly
1 teaspoon pure vanilla extract
3/4 cup plus 2 tablespoons sugar
1 tablespoon extra sugar, for sprinkling on top of pudding
A deep 8-inch square or round baking dish
A water bath or roasting pan
Duration: 25 mins
Cut the rhubarb into 1-inch pieces. Put into a dish and sprinkle with sugar. Let macerate for an hour.
Butter the bread. Arrange four slices, buttered-side down, in one layer in the buttered baking dish. Scatter half the rhubarb over the bread, and cover with another layer of bread, buttered-side down. Scatter the remaining rhubarb on top and cover with the remaining bread, buttered-side down.
Whisk together the cream, milk, eggs, vanilla, and sugar in a bowl. Pour the mixture through a fine strainer over the bread. Sprinkle the extra spoonful of sugar over the top. Let the mixture stand, covered loosely, for at least 1 hour or refrigerate overnight.
Preheat the oven to 180°C
Bake in a water bath — the water should be boiling and should come halfway up the sides of the baking dish — in the middle of the preheated oven, for about 1 hour or until the top is crisp and golden.
Server the pudding warm, with some softly whipped cream and a mug of tea.