Placeholder Image

Subtitles section Play video

  • Welcome Food Tubers to our kitchen. We're Sorted Food and Ben's going to telly you what

  • we're going to make today. We are going to make a rhubarb

  • and blackberry bread and butter pudding. And what's special about that? It's cheap. Jamie's

  • asked us to make cheap stuff, so this is cheap. Because it's very seasonal, seasonal rhubarb,

  • blackberries that you can pick of a bush, stale bread. Basic household ingredients that

  • are always in the fridge. So cheap and cheerful. I'm going to top and tail and chop this up

  • into small bite size pieces and add it to this baking tray along with. Mike, can you

  • juice this orange. So rhubarb particularly cheap and seasonal

  • at the minute, or I have some growing in the garden so even cheaper, in fact free for me.

  • If you are one of those people who have a carton of orange juice kicking around in

  • the fridge then use that. You just need sort of 50-60ml keeps it even cheaper still.

  • Right! Sugar, because rhubarb can be very, very tart. Orange juice and then that whole

  • thing goes into an oven at 200 degrees Celsius for about 10 minutes.

  • Next up, softened butter and bread. Now this, is kind of stale bread. This is duck bread.

  • This is duck bread. You can of course just buy a fresh loaf, lay it out and leave it

  • for a couple of hours. Or use the end of a loaf is fine. So all we want to do is butter

  • the bread. Hence the bread and butter pudding. The clue is in the title. And then just lay

  • it into our dish. You do that, I'm going to make a custard that goes on top.

  • How much would you say this costs per person? Less than £1.50 and that's when we buy all

  • the ingredients. Next we make the custard to soak into the bread. That's 3 eggs whisked

  • into there and we add in our milk. Another way to make money is to go around Ben's house

  • and eat his ingredients as he's making it. I don't want to sound negative but bread and

  • butter pudding. I know it's a British classic. It is a British Classic, it's probably a bit

  • nasty, a bit oldly wordly, a bit war time. But that's because the ingredients are cheap

  • and when you're on rations you can still have amazing food. War time rations, you're going

  • to be impressed with this. Even if it doesn't cost much to make. Sugar into our custard.

  • Not a lot, because the fruit is relatively sweet and we've already put the sugar into

  • our rhubarb. Now I've brought these from a supermarket so we have paid for them. You

  • can get them free from the roadside. Or if you want a cheap alternative, tinned fruit

  • will do just the same. And as with all the ingredients. It's still dirt cheap. It doesn't

  • sound good for food does it. Not really, but you know what I mean. Our rhubarb doesn't

  • take long at all in that oven. We just want to begin to soften it. That is beautiful,.

  • imagine you can smell the rhubarb now. But just imagine that really, gold, melted sugar

  • on the top of it. So I'm going to splash a bit of that on there, syrup and rhubarb alike.

  • I'm going to throw these on top am I? On more layer, yeah. Perfect. Perfect he says as he

  • rearranges it. I'm just thinking of presentation as we're serving that, that way up.

  • More blackberries, more rhubarb. Next up, pour all of that our custard. Cold custard

  • over our bread and then kind of just press it down so it all soaks in and leave it for

  • half an hour to soak up all those juices. After that half an hour put it in an oven

  • for 180 degrees Celsius for thirty minutes with just a little sprinkling of brown sugar

  • so it goes nice and crispy. and then we've got a really cheap, but damn tasty bread and

  • butter pudding to serve. That's exactly what I want. It smells so fruity and sweet already.

  • It looks amazing, so there you go for people on a budget. You don't have to forgo a dessert.

  • It's cheap and cheerful. It's a rhubarb and blackberry bread and butter pudding sorted.

  • And what is particularly good about this, is we have costed this dish on it serving

  • four. Now on hindsight, look at the size of this portion. There's only two of us. I take

  • that back, this is plenty for 6! Which makes it even cheaper than I first thought. Way

  • less than a pound per portion. A dribble of cream.

  • Did you put the cream as a part of the cost, of course. We've thought of everything. Tell

  • us what you think. You've never tasted better stale bread, I promise. Oh yeah! That is so

  • good! It's the rhubarb that gets me every time. You just would not expect that to be

  • as cheap as it was. Make sure you give it a go yourself. Get the recipe and details

  • from And don't forget to subscribe to Jamie Oliver's Food Tube for more videos

  • of him and his mates.

Welcome Food Tubers to our kitchen. We're Sorted Food and Ben's going to telly you what

Subtitles and vocabulary

Operation of videos Adjust the video here to display the subtitles

B1 UK JamieOliver rhubarb bread cheap butter pudding

Fruity Bread & Butter Pudding | #SAVEWITHJAMIE | Sorted Food

  • 8211 785
    Anna posted on 2015/01/03
Video vocabulary