Michael van Straten
Michael van Straten
australiaphen375.com

Italian Rhubarb Pudding

Serves six

I’m not normally a pudding person – cheese is more my bag – but this pud, which my wife makes all through the summer, even when the rhubarb from our garden is getting a bit stringy, is to die for.

I have to admit, however, that it’s far more delicious at this time of year when the rhubarb we’ve forced through the winter is still young, tender and looking like pink champagne.

1 standard panettone
About 75g/3oz unsalted butter
700g/1.5lbs young rhubarb cut into 1 cm/half inch chunks
425ml/15fl oz double cream
250ml/9fl oz milk
4 large eggs
3 tablespoons amaretto or dry sherry

Cut a 1cm/half inch slice off the bottom of the panettone, then another 1cm/half inch slice and a further 1cm/half inch slice off the top. (Keep the rest for dunking in your coffee or toasting for breakfast.)

Butter the bottom slice, cut side down, the middle slice on either side and the top slice on the cut edge.

Put the bottom slice, butter side down, into an oven-proof dish just big enough to take it.

Scatter over half the rhubarb.

Put the second slice of panettone on top, again butter side down, and cover with the rest of the rhubarb.

Finish with the top of the panettone, butter side down again.

Whisk together the cream, milk, eggs and amaretto or sherry.

Pour over the panettone mixture and leave in the fridge for an hour.

Put about 2.5cm/1in of water into a roasting pan.

Set the pudding in the water. Cover with foil and put into an oven pre-heated to 190C/375F.

After 30 minutes, remove the foil and continue cooking for a further 30 minutes until golden on top.

 

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