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Available for over a year

Rhubarb and Custard bread and butter pudding 150 g caster sugar 1 lemon, zest pared with a peeler plus a squeeze of juice 1 orange, zest pared with a peeler plus a squeeze of juice 375 g rhubarb, cut into 4 cm chunks 400ml whole milk 300ml double cream 1tsp vanilla paste 4 tbsp custard powder 3 large eggs, plus 1 yolk 50g butter, softened 250g brioche loaf 200g sultanas (optional) 2 tbsp icing sugar Put 50g caster sugar in a frying pan. Add 100ml water plus a tbsp of orange and lemon juice. Cook over a medium heat, then as the syrup comes to the boil, quickly add the rhubarb and simmer for a minute. Turn the rhubarb chunks and simmer for a minute more. Drain off and save the liquid and leave the rhubarb to cook, keep the syrup to serve with. Put the milk, cream, vanilla and pared lemon and orange zests into a pan. Bring gently to the boil, while your whisk the whole eggs into the sugar, to a smooth paste, then whisk in the remaining eggs and yolk. Keep whisking while your pour in the hot milky mixture. Butter a deep 30 x 20cm baking dish, and thickly slice and butter the brioche loaf. Layer the bread slices with the rhubarb chunks and scatter the sultanas if using, until the dish is evenly filled, then sieve the custard mixture and pour over. Leave the pudding to soak for 30 mins, then heat the oven to 180C fan, 160C, gas 4 and boil the kettle. When ready to bake, sit the baking dish in a deep roasting tin. Pour enough boiling water into the tin to come halfway up the sides of the baking dish. Sift the icing sugar over the top, then bake for 35-40 mins until the pudding is puffed and golden and the custard just set.