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Rhubarb & Custard Bread
Difficulty
A challenge
Total time
160 min
Price
$ $ $
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Ingredients

Serves 1

Method

Step 1
Add the custard powder, 200g water, 7g of the sugar and the sunflower oil to a pan and mix to remove any lumps before heating
Step 2
While the dough is proving: Stew the fruit with the sugar and cook it down until it is sticky and jammy, the weight of the cooked fruit and sugar should be about 350g
Step 3
Turn the heat low and stir constantly while on the heat until it thickens then pour the custard into a large bowl and leave to cool
Step 4
When the custard is at roughly 35°c (body temperature) add the vanilla extract, bread flour, salt and yeast and mix
Step 5
Pull together into a rough ball of dough and knead for 10 minutes on an oiled work surface
Step 6
Place the dough back in the bowl, cover and leave to prove until doubled in size - this may take a couple of hours
Step 7
When the fruit is at the right jammy consistency remove from the heat and add the ground almonds, then leave the mixture to cool
Step 8
Line a 2lb load tin with a large piece of baking paper, don’t cut the corners - push it in so the paper remains in one piece. Remove the paper and flatten out roughly along one long edge
Step 9
When the dough has proved divide it into 4 equal amounts and divide the rhubarb into 3 equal amounts
Step 10
Roll a piece of dough into a rectangle 20cm by 10cm, place it on the flattened baking paper. Spread 1 portion of the rhubarb over the dough, spread it to the short edges and the long edge nearest you, leave a border free of fruit on the edge furthest away from you
Step 11
Roll the next piece of dough and lay on top of the first dough fruit layer and repeat for the remaining 2 dough layers and 1 fruit layer
Step 12
Pick the dough stack up on the paper and turn so the layers are vertical and slot into the loaf tin. You can gently press the layers down to the spread to fill the tin width ways - it will do this naturally when proving but you can help it a long if you like
Step 13
Prove in the tin until risen and puffy, and heat the oven to 200ºc
Step 14
Once proven, place the loaf in the oven, and immediately drop the heat to 175ºc. Cook for 55 minutes (a skewer should come out clean when inserted into the dough). If the top is browning too much cover the loaf loosely with tin foil half way through
Step 15
Leave the loaf to cool completely, then cover thickly with icing made of 150g icing sugar and a 1 tbsp warm water
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