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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.
1: 
Cut the bread into neat thick slices and spread each with jam. Cut slices into quarters.
2: 
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.
3: 
Cover the fruit with a layer of bread and jams squares. Add another layer of fruit, then another layer of bread.
4: 
Pour the rhubarb liquid, which should still be hot, over the bread and fruit and leave to soak for half an hour.
5: 
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.
Conclusion: 
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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