Bun milk from rhubarb

The bun bag may contain dried bun. Mari Moilanen

The rhubarb bun puppet really caresses the taste buds and awakens the senses to spring.

Use soft, dried bread or a bun for the bun. Croissants also go.

If you are making a bun from a fresh bun, first dry the bread pieces in a 150-degree oven for 15 minutes before making the pudding. Or fry them in butter on a crispy surface.

The fluid in the bun is made up of egg milk. The sweet version of egg milk can be seasoned with sugar, condensed milk, cardamom, vanilla, cinnamon or maple syrup.

Almost anything happens to be a coincidence in buns: berries and fruits, bottoms of jars of jam and lemon paste. Now that there are last moments to clear the previous year’s berry harvest from the frost, frozen berries are a great choice.

When the frying pan is full of chunks, add the egg milk so that it is at least halfway through the pan.

The pudding is baked over a moderate heat for about 30-45 minutes. Half the time the pudding can simmer under the foil.

Rhubarb bun

(For 8 people)

1 bun length (about 360 g buns)

2 tablespoons butter for frying

7-8 dl of rhubarb

1 dl condensed milk

2 dl milk

2 eggs

1 teaspoon genuine vanilla powder

Between:

1/2 dl cane sugar

On:

3 tablespoons cane sugar

Serving:

old-fashioned vanilla sauce and caramel sauce

1. Cut the bun length into pieces and fry the pieces until golden brown in a pan with butter. Lubricate the oven pan, which is 18 to 20 cm in diameter.

2. Mix condensed milk, eggs and authentic vanilla powder.

3. Lado half of the bun cubes into a pan. Add 2/3 of the rhubarb on top. Sprinkle cane sugar over the rhubarb. Add the remaining chunks and rhubarb. Drain the milk-egg mixture on top. Sprinkle cane sugar on the surface.

4. Bake in a 200-degree oven under the foil for 20 minutes, remove the foil and continue baking the bun without the foil for another 10 minutes. Serve with old-fashioned vanilla sauce and caramel sauce.