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How To Make a WWII Rhubarb Bread Pudding

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The original recipe for this desert came from Food Facts for the Kitchen Front, a leaflet prepared by the Ministry of Food during WWII.
What you'll need: 
½ lb stale bread
Jam for spreading
6 sticks of rhubarb
¼ pt water
½ pint custard.
Cut the bread into neat thick slices and spread each with jam. Cut slices into quarters.
Cut the rhubarb into 1-inch pieces and stew in the water until almost tender. Strain the fruit, retaining the liquid and put the pieces in the bottom of a pie-dish.
Cover the fruit with a layer of bread and jams squares. Add another layer of fruit, then another layer of bread.
Pour the rhubarb liquid, which should still be hot, over the bread and fruit and leave to soak for half an hour.
Make the custard with ½ pint of milk and pour into the pie dish. Bake in a moderate oven for 20 minutes. Serve hold or cold.
A cheap and cheerful dessert to provide for a WWII theme party, re-enactment group, or as a surprise for an elderly relative who lived through the war years – perhaps as part of a birthday meal, complete with wartime songs and a Woolton Pie (see How To Make a WWII Woolton Pie).


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