Rachel Allen’s bread & butter pudding.

rachel taste of dublin

Serves 4-6

You will need:

  • 450g (1lb) rhubarb, cut into 1cm (less than ½in) slices
  • 150g (5oz) caster sugar
  • 50g (2oz) butter, softened
  • 12 slices of white bread, crusts removed
  • 350ml (12fl oz) cream
  • 350ml (12fl oz) milk
  • 4 eggs
  • Pinch of salt
  • 2 tablespoons granulated sugar
  • Icing sugar, for dusting
  • Softly whipped cream, to serve

Scatter the sliced rhubarb in a 25cm (10in) square ovenproof dish or a similar-sized dish, and sprinkle over half (75g (2½ oz)) of the caster sugar. Toss together and then leave the rhubarb to sit for about 30 minutes to soften a little.

Preheat the oven to 180°C, 350°F, Gas 4. Butter the slices of white bread and arrange four slices, butter side down, in the ovenproof dish. Scatter over half of the sliced rhubarb and top with four more slices of bread, again with the butter side down. Repeat with another layer of sliced rhubarb and another layer of buttered bread, then add a final layer of sliced rhubarb and finish with a layer of buttered bread, ensuring that the bread is placed with the buttered side down.

Put the cream and the milk in a saucepan and bring it just to the boil. While it is coming to the boil, in a bowl, whisk the eggs, the pinch of salt and the remaining 75g (2½ oz) of caster sugar. As you continue to whisk, pour the hot cream and milk mixture into the egg, salt and caster sugar mixture until it is well mixed. Pour this custard over the slices of bread in the dish and leave to soak for 10 minutes. Sprinkle the granulated sugar over the top.

Put the dish into a deep-sided baking tray and pour in enough boiling water to come halfway up the sides of the dish (this is known as a bain-marie). Put it in the oven to bake for 45-50 minutes or until it is just set in the centre. Remove it from the oven and serve with a light dusting of icing sugar and softly whipped cream.

Scatter the sliced rhubarb in a 25cm (10in) square ovenproof dish or a similar-sized dish, and sprinkle over half (75g (2½ oz)) of the caster sugar. Toss together and then leave the rhubarb to sit for about 30 minutes to soften a little.

 

http://www.rachelallen.com/post/rhubarb-bread-and-butter-pudding

Rachel’s Double Chocolate Chip Cookies

Screenshot_2020-01-14 Rachel Allen on Instagram “OHHH YESSSS These Double Chocolate Chip Cookies are possibly up there as m[...](3)

rachelallen1's profile picture

rachelallen1

OHHH YESSSS….These Double Chocolate Chip Cookies are possibly up there as my very favourites. This is a perfect day for some cosy baking. Let me know how you get on.. see Recipe below from my book Rachel’s Everyday Kitchen , @harpercollinsire @harpercollinsuk #baking #cosy #cosybakingday #doublechocolate #doublechocolatechip #doublechocolatechipcookies Makes 20 large cookies-never enough
225g butter, softened

325g caster sugar

2 eggs

1 tsp vanilla extract

225g flour

75g cocoa powder

1 tsp bicarbonate of soda

¼ tsp salt 175g dark chocolate chips Preheat the oven to 175’C.
Line 3 baking trays with parchment paper .

Place the butter in a mixing bowl and beat until very soft. Add in the sugar and beat to mix well. Continue to beat and add the eggs in one by one followed by the vanilla extract. Sift in the sifted flour, cocoa powder, bicarbonate of soda and salt and mix in until combined.

With wet hands, form the dough into balls the size of a golf ball (or use 2 soup spoons to scoop onto the tray) . Arrange on the tray , about 6 or 7 on each tray, leaving space for the cookies to spread.

If you’re using a fan oven, cook all three trays at once (at 150’ FAN ‘C). Cook for 9-11 minutes until they look slightly cracked on top. Remove from the oven and allow to cool for a few minutes, then remove from the tray and place on a wire rack to cool completely. PS- You can just bake a few and keep the cookie dough in the fridge rolled up into a salami shape in parchment paper, then slice to bake when you fancy. 🍪🍪🍪🍪🍪🍪🍪🍪

Rachel’s Double Chocolate Chip Cookies

Screenshot_2020-01-14 Rachel Allen on Instagram “OHHH YESSSS These Double Chocolate Chip Cookies are possibly up there as m[...](3)

rachelallen1's profile picture

rachelallen1

OHHH YESSSS….These Double Chocolate Chip Cookies are possibly up there as my very favourites. This is a perfect day for some cosy baking. Let me know how you get on.. see Recipe below from my book Rachel’s Everyday Kitchen , @harpercollinsire @harpercollinsuk #baking #cosy #cosybakingday #doublechocolate #doublechocolatechip #doublechocolatechipcookies Makes 20 large cookies-never enough
225g butter, softened

325g caster sugar

2 eggs

1 tsp vanilla extract

225g flour

75g cocoa powder

1 tsp bicarbonate of soda

¼ tsp salt 175g dark chocolate chips Preheat the oven to 175’C.
Line 3 baking trays with parchment paper .

Place the butter in a mixing bowl and beat until very soft. Add in the sugar and beat to mix well. Continue to beat and add the eggs in one by one followed by the vanilla extract. Sift in the sifted flour, cocoa powder, bicarbonate of soda and salt and mix in until combined.

With wet hands, form the dough into balls the size of a golf ball (or use 2 soup spoons to scoop onto the tray) . Arrange on the tray , about 6 or 7 on each tray, leaving space for the cookies to spread.

If you’re using a fan oven, cook all three trays at once (at 150’ FAN ‘C). Cook for 9-11 minutes until they look slightly cracked on top. Remove from the oven and allow to cool for a few minutes, then remove from the tray and place on a wire rack to cool completely. PS- You can just bake a few and keep the cookie dough in the fridge rolled up into a salami shape in parchment paper, then slice to bake when you fancy. 🍪🍪🍪🍪🍪🍪🍪🍪

Rachel’s Double Chocolate Chip Cookies

Screenshot_2020-01-14 Rachel Allen on Instagram “OHHH YESSSS These Double Chocolate Chip Cookies are possibly up there as m[...](3)

rachelallen1's profile picture

rachelallen1

OHHH YESSSS….These Double Chocolate Chip Cookies are possibly up there as my very favourites. This is a perfect day for some cosy baking. Let me know how you get on.. see Recipe below from my book Rachel’s Everyday Kitchen , @harpercollinsire @harpercollinsuk #baking #cosy #cosybakingday #doublechocolate #doublechocolatechip #doublechocolatechipcookies Makes 20 large cookies-never enough
225g butter, softened

325g caster sugar

2 eggs

1 tsp vanilla extract

225g flour

75g cocoa powder

1 tsp bicarbonate of soda

¼ tsp salt 175g dark chocolate chips Preheat the oven to 175’C.
Line 3 baking trays with parchment paper .

Place the butter in a mixing bowl and beat until very soft. Add in the sugar and beat to mix well. Continue to beat and add the eggs in one by one followed by the vanilla extract. Sift in the sifted flour, cocoa powder, bicarbonate of soda and salt and mix in until combined.

With wet hands, form the dough into balls the size of a golf ball (or use 2 soup spoons to scoop onto the tray) . Arrange on the tray , about 6 or 7 on each tray, leaving space for the cookies to spread.

If you’re using a fan oven, cook all three trays at once (at 150’ FAN ‘C). Cook for 9-11 minutes until they look slightly cracked on top. Remove from the oven and allow to cool for a few minutes, then remove from the tray and place on a wire rack to cool completely. PS- You can just bake a few and keep the cookie dough in the fridge rolled up into a salami shape in parchment paper, then slice to bake when you fancy. 🍪🍪🍪🍪🍪🍪🍪🍪

Rachel’s Double Chocolate Chip Cookies

Screenshot_2020-01-14 Rachel Allen on Instagram “OHHH YESSSS These Double Chocolate Chip Cookies are possibly up there as m[...](3)

rachelallen1's profile picture

rachelallen1

OHHH YESSSS….These Double Chocolate Chip Cookies are possibly up there as my very favourites. This is a perfect day for some cosy baking. Let me know how you get on.. see Recipe below from my book Rachel’s Everyday Kitchen , @harpercollinsire @harpercollinsuk #baking #cosy #cosybakingday #doublechocolate #doublechocolatechip #doublechocolatechipcookies Makes 20 large cookies-never enough
225g butter, softened

325g caster sugar

2 eggs

1 tsp vanilla extract

225g flour

75g cocoa powder

1 tsp bicarbonate of soda

¼ tsp salt 175g dark chocolate chips Preheat the oven to 175’C.
Line 3 baking trays with parchment paper .

Place the butter in a mixing bowl and beat until very soft. Add in the sugar and beat to mix well. Continue to beat and add the eggs in one by one followed by the vanilla extract. Sift in the sifted flour, cocoa powder, bicarbonate of soda and salt and mix in until combined.

With wet hands, form the dough into balls the size of a golf ball (or use 2 soup spoons to scoop onto the tray) . Arrange on the tray , about 6 or 7 on each tray, leaving space for the cookies to spread.

If you’re using a fan oven, cook all three trays at once (at 150’ FAN ‘C). Cook for 9-11 minutes until they look slightly cracked on top. Remove from the oven and allow to cool for a few minutes, then remove from the tray and place on a wire rack to cool completely. PS- You can just bake a few and keep the cookie dough in the fridge rolled up into a salami shape in parchment paper, then slice to bake when you fancy. 🍪🍪🍪🍪🍪🍪🍪🍪

Rachel’s Double Chocolate Chip Cookies

Screenshot_2020-01-14 Rachel Allen on Instagram “OHHH YESSSS These Double Chocolate Chip Cookies are possibly up there as m[...](3)

rachelallen1's profile picture

rachelallen1

OHHH YESSSS….These Double Chocolate Chip Cookies are possibly up there as my very favourites. This is a perfect day for some cosy baking. Let me know how you get on.. see Recipe below from my book Rachel’s Everyday Kitchen , @harpercollinsire @harpercollinsuk #baking #cosy #cosybakingday #doublechocolate #doublechocolatechip #doublechocolatechipcookies Makes 20 large cookies-never enough
225g butter, softened

325g caster sugar

2 eggs

1 tsp vanilla extract

225g flour

75g cocoa powder

1 tsp bicarbonate of soda

¼ tsp salt 175g dark chocolate chips Preheat the oven to 175’C.
Line 3 baking trays with parchment paper .

Place the butter in a mixing bowl and beat until very soft. Add in the sugar and beat to mix well. Continue to beat and add the eggs in one by one followed by the vanilla extract. Sift in the sifted flour, cocoa powder, bicarbonate of soda and salt and mix in until combined.

With wet hands, form the dough into balls the size of a golf ball (or use 2 soup spoons to scoop onto the tray) . Arrange on the tray , about 6 or 7 on each tray, leaving space for the cookies to spread.

If you’re using a fan oven, cook all three trays at once (at 150’ FAN ‘C). Cook for 9-11 minutes until they look slightly cracked on top. Remove from the oven and allow to cool for a few minutes, then remove from the tray and place on a wire rack to cool completely. PS- You can just bake a few and keep the cookie dough in the fridge rolled up into a salami shape in parchment paper, then slice to bake when you fancy. 🍪🍪🍪🍪🍪🍪🍪🍪