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Rhubarb Strawberry Milk Bun Pudding Recipe
Ben Carraoli

Rhubarb Strawberry Milk Bun Pudding Recipe

I recently tried making this rhubarb-strawberry milk bun pudding, and I honestly didn’t expect it to turn out this comforting and delicious.
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Total Time 1 hour
Servings: 6
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 –5 milk buns soft, slightly stale preferred
  • 2 cups rhubarb chopped
  • 1½ cups strawberries hulled and halved
  • ¾ cup caster sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter for greasing
  • 2 tablespoons extra sugar for topping

Method
 

  1. Start by combining chopped rhubarb, strawberries, and sugar in a pan. Cook gently until the rhubarb softens and releases its juices. The mixture should be slightly thick but still juicy.
  2. Let it cool slightly before using so it doesn’t cook the custard prematurely.
  3. In a bowl, whisk together eggs, milk, cream, sugar, and vanilla until smooth. Make sure everything is well combined for a silky texture.
  4. Avoid over-whisking as it can create too much air, affecting the final texture.
  5. Slice the milk buns into halves or thick pieces. Arrange them neatly in a greased baking dish.
  6. Make sure the buns are slightly packed but not overly tight to allow custard absorption.
  7. Spoon the fruit mixture evenly over the buns. Pour the custard slowly so it seeps into every layer.Press the buns gently to help them soak up the custard evenly.
  8. Let the assembled pudding sit for about 10–15 minutes. This step allows the bread to fully absorb the custard.It ensures a soft, moist texture throughout the pudding.
  9. Place the dish in a preheated oven at 180°C (350°F). Bake until the top is golden and the custard is set.Sprinkle extra sugar on top halfway through baking for a lightly caramelized finish.
  10. Once baked, allow the pudding to cool slightly before serving. It firms up a bit as it rests.
  11. Serve warm for the best taste and texture experience.

Notes

  • I always use slightly stale buns because they soak up the custard much better.
  • Don’t skip resting time before baking; it makes the pudding softer and more even.
  • I like adding a pinch of cinnamon for extra warmth and depth.
  • Make sure not to overbake, or the custard can turn rubbery.
  • I sometimes drizzle a little cream on top before serving for extra indulgence.