After a dinner party dessert that’s easy to make-ahead? Look no further than this strawberry-rhubarb spring pudding. Creamy and refreshing at once, it’s sure to be a hit on any table.
12 slices white toast bread, cut into twelve 8cm discs
1¼ cups (300g) crème fraîche or sour cream
4 tbs icing sugar
¼ tsp pure almond extract
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Method
Step 1
In a large heavy saucepan over medium-high heat, bring caster sugar and ¾ cup (180ml) water to a simmer. Add rhubarb and return mixture to a simmer. Stir in lemon juice and remove from heat. Set aside for 5 mins or until rhubarb softens slightly but does not become mushy.
Step 2
Transfer rhubarb mixture to a large bowl. Add strawberries and toss to coat. Set aside, tossing occasionally, for at least 30 mins or until strawberries have softened slightly and have released their juices.
Step 3
Reserve 1½ cups strawberry mixture and refrigerate. Divide ¼ cup remaining strawberry mixture among 6 serving glasses. Top mixture with a bread disc and spoon 1 tbs of juices over each. Repeat layering fruit and bread once. Top with remaining fruit and juices. Cover and refrigerate puddings for 40 mins or until chilled. Halfway through chilling, gently press puddings to help bread absorb juices.
Step 4
Meanwhile, in a medium bowl, whip crème fraîche, icing sugar and almond extract until just thick enough to form loose dollops. Spoon reserved fruit and crème fraîche over puddings and serve.
Strawberry-rhubarb spring pudding with almond cream
12 slices white toast bread, cut into twelve 8cm discs
1¼ cups (300g) crème fraîche or sour cream
4 tbs icing sugar
¼ tsp pure almond extract
Description
After a dinner party dessert that’s easy to make-ahead? Look no further than this strawberry-rhubarb spring pudding. Creamy and refreshing at once, it’s sure to be a hit on any table.
Method
Step 1
In a large heavy saucepan over medium-high heat, bring caster sugar and ¾ cup (180ml) water to a simmer. Add rhubarb and return mixture to a simmer. Stir in lemon juice and remove from heat. Set aside for 5 mins or until rhubarb softens slightly but does not become mushy.
Step 2
Transfer rhubarb mixture to a large bowl. Add strawberries and toss to coat. Set aside, tossing occasionally, for at least 30 mins or until strawberries have softened slightly and have released their juices.
Step 3
Reserve 1½ cups strawberry mixture and refrigerate. Divide ¼ cup remaining strawberry mixture among 6 serving glasses. Top mixture with a bread disc and spoon 1 tbs of juices over each. Repeat layering fruit and bread once. Top with remaining fruit and juices. Cover and refrigerate puddings for 40 mins or until chilled. Halfway through chilling, gently press puddings to help bread absorb juices.
Step 4
Meanwhile, in a medium bowl, whip crème fraîche, icing sugar and almond extract until just thick enough to form loose dollops. Spoon reserved fruit and crème fraîche over puddings and serve.
