Rhubarb-strawberry milk bun pudding

Little balls of soft milk bun dough are baked on a bed of tangy rhubarb and strawberries, soaking up the bubbling juices while the fruit becomes luscious and jammy. A warm vanilla custard adds just the right note of creaminess.

You'll need

900 gm rhubarb, cut into rough 1.5cm pieces 250 gm strawberries, hulled and halved 80 gm brown sugar 80 gm caster sugar 1½ tbsp plain flour 1 tsp vanilla bean extract Juice of ½ orange and ½ lemon Icing sugar, for dusting   Milk bun dough 500 gm (3⅓ cups) plain flour 100 gm caster sugar 21 gm (3 sachets) dried yeast 250 ml lukewarm pouring cream, plus extra for brushing 1 egg, at room temperature 125 gm softened butter, plus extra for greasing   Vanilla custard 3 egg yolks 60 gm caster sugar 350 ml pouring cream 150 ml milk 1 vanilla bean, split and seeds scraped


  • 01
  • For milk bun dough, pulse flour, sugar, yeast and a pinch of salt in an electric mixer fitted with a dough hook to combine. Mix in cream and egg, then add butter a little at a time, kneading until incorporated between additions. Knead until smooth and silky (3-4 minutes), then place in a buttered bowl, cover and leave in a warm place until doubled in size (1½-2 hours).
  • 02
  • Preheat oven to 180C and butter a 4-litre round baking dish (about 26cm diameter) and place on a baking tray lined with baking paper. Combine rhubarb, strawberries, sugars, flour, vanilla and juices in a bowl, toss to combine, then spread evenly in prepared baking dish.
  • 03
  • Knock back bun dough and pinch off 20 even-sized pieces, roll each into a smooth ball and arrange closely in concentric circles over fruit mixture. Cover and stand in a warm place until buns rise by about a quarter (1-1¼ hours). Brush tops with extra cream and bake until buns are golden brown and fruit mixture is bubbling (1-1¼ hours). Stand for 5 minutes.
  • 04
  • Meanwhile, for vanilla custard, whisk yolks and sugar in a bowl until pale (2-3 minutes). Bring cream, milk, and vanilla bean and seeds to a simmer in a saucepan, then, whisking continuously, add to yolk mixture. Return to pan and whisk continuously over medium-high heat until thick and just simmering (2-3 minutes). Strain into a jug or bowl (discard vanilla bean).
  • 05
  • Dust pudding with icing sugar and serve hot with warm vanilla custard.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Aug 2017

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