Name: Rhubarb Bread and Butter Pudding
Yield: Makes 6 to 8 servings
Ingredients: 1 pound red rhubarb; Sugar; 4 tablespoons butter, preferably unsalted; 12 slices good-quality 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; Softly whipped cream; A deep 8-inch square or round baking dish; A water bath or roasting pan

Editor's note: The recipe and introductory text below are from A Year at Ballymaloe Cookery School, by Darina Allen.

My brother, Rory O'Connell, introduced me to this fantastic combination, which then fired my imagination, and many experiments have followed. We have been having fun ringing the changes with this recipe. Bread and Butter Pudding is also delicious with apple and cinnamon or even mixed spices. I can't wait to try gooseberry and elderflower as soon as they come back into season. Don't cut down on the cream in this recipe and don't use too much bread.

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