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This recipe is classed as easy

Rating 3.77 / 5 (13 votes)

Prep time:
26 min
Cook time:
1 hr

Lotte Duncan offers a scrumptious rhubarb-based take on a classic British pudding, served with orange-flavoured cream


1. Pre-heat the oven to 200C/gas 6.2. Put the rhubarb into a saucepan with the orange zest, butter and sugar. Simmer very gently until the rhubarb is soft and there is no surplus liquid. 3. Cut each slice of bread into three strips. Heat the clarified butter in a frying pan and fry the bread until just golden and crisp. 4. Line the sides and the bottom of a straight-sided dish with the bread slices, reserving a few for the top. 5. Fill with the rhubarb puree and cover with the reserved bread bread. Sprinkle with the caster sugar and bake for 45 minutes in the oven. 6. Meanwhile, half whip the double cream. Add the brandy, orange zest and icing sugar and whip some more until the cream just holds its shape. 7. Remove the Charlotte from the oven, turn it out and sprinkle with a little more sugar. 8. To serve, cut into slices and top with the whipped cream.


  • 450 g rhubarb, cut into 2.5cm chunks
  • 1 oranges, grated zest
  • 50 g butter
  • 150 g sugar
  • 8 slices bread, from a large loaf, with crusts trimmed
  • 100 g clarified butter
  • 25 g caster sugar, plus extra for sprinkling

For the cream

  • 275 ml double cream
  • 55 ml brandy
  • 1 oranges, grated zest
  • 25 g icing sugar

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