We have rhubarb in our back garden and enjoy eating it. Yesterday I made a bread and butter pudding with rhubarb. I use a recipe for bread and butter pudding that my mother had written out when I was a child. The first time I cooked it I read sage instead of sugar as her handwriting was not clear. I was only ten so although it didn’t make sense I followed what I read. It did not taste great! Her recipe calls for currants but I substituted rhubarb this time at the request of my husband.
These look amazing! Mine would have to be the Traditional Rice Pudding recipe my parents would make around Easter when we were children. I made a huge batch for my husband's family the first time I was in the UK. They were all expecting to have it served warm and with jam... We always have it cold and with just a sprinkle of cinnamon... Two wonderful takes on a traditional pudding. Our own children have come to love it both ways. x
I've just started a series about my mom's recipe booklet. I love having that little binder in her handwriting. The first recipe I always loved, I ended up tweaking it years ago, because it, too, was way too sweet. I'm looking forward to baking the other ones and seeing what memories they bring back. I'll look forward to more from Estella's collection.
We have rhubarb in our back garden and enjoy eating it. Yesterday I made a bread and butter pudding with rhubarb. I use a recipe for bread and butter pudding that my mother had written out when I was a child. The first time I cooked it I read sage instead of sugar as her handwriting was not clear. I was only ten so although it didn’t make sense I followed what I read. It did not taste great! Her recipe calls for currants but I substituted rhubarb this time at the request of my husband.
What a wonderful memory and story! Your recipe sounds delicious. Thanks for sharing!
These look amazing! Mine would have to be the Traditional Rice Pudding recipe my parents would make around Easter when we were children. I made a huge batch for my husband's family the first time I was in the UK. They were all expecting to have it served warm and with jam... We always have it cold and with just a sprinkle of cinnamon... Two wonderful takes on a traditional pudding. Our own children have come to love it both ways. x
Love this, Isabel! Thanks for sharing—I’ve always been in the cold rice pudding camp, but maybe I’ll give the warm with jam a try ☺️
I've just started a series about my mom's recipe booklet. I love having that little binder in her handwriting. The first recipe I always loved, I ended up tweaking it years ago, because it, too, was way too sweet. I'm looking forward to baking the other ones and seeing what memories they bring back. I'll look forward to more from Estella's collection.
What a find!