Dubarry of Ireland. Michelle and her horse Pearl

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Beautiful memories made in this picture of Michelle and her horse Pearl and we’re honoured to be a part of them. #LiveLoveDubarry — with Michelle Hartman.

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Rachel’s Rhubarb Bread and Butter pudding

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Serves 4-6

You will need:

  • 450g (1lb) rhubarb, cut into 1cm (less than ½in) slices
  • 150g (5oz) caster sugar
  • 50g (2oz) butter, softened
  • 12 slices of white bread, crusts removed
  • 350ml (12fl oz) cream
  • 350ml (12fl oz) milk
  • 4 eggs
  • Pinch of salt
  • 2 tablespoons granulated sugar
  • Icing sugar, for dusting
  • Softly whipped cream, to serve

Scatter the sliced rhubarb in a 25cm (10in) square ovenproof dish or a similar-sized dish, and sprinkle over half (75g (2½ oz)) of the caster sugar. Toss together and then leave the rhubarb to sit for about 30 minutes to soften a little.

Preheat the oven to 180°C, 350°F, Gas 4. Butter the slices of white bread and arrange four slices, butter side down, in the ovenproof dish. Scatter over half of the sliced rhubarb and top with four more slices of bread, again with the butter side down. Repeat with another layer of sliced rhubarb and another layer of buttered bread, then add a final layer of sliced rhubarb and finish with a layer of buttered bread, ensuring that the bread is placed with the buttered side down.

Put the cream and the milk in a saucepan and bring it just to the boil. While it is coming to the boil, in a bowl, whisk the eggs, the pinch of salt and the remaining 75g (2½ oz) of caster sugar. As you continue to whisk, pour the hot cream and milk mixture into the egg, salt and caster sugar mixture until it is well mixed. Pour this custard over the slices of bread in the dish and leave to soak for 10 minutes. Sprinkle the granulated sugar over the top.

Put the dish into a deep-sided baking tray and pour in enough boiling water to come halfway up the sides of the dish (this is known as a bain-marie). Put it in the oven to bake for 45-50 minutes or until it is just set in the centre. Remove it from the oven and serve with a light dusting of icing sugar and softly whipped cream.

Scatter the sliced rhubarb in a 25cm (10in) square ovenproof dish or a similar-sized dish, and sprinkle over half (75g (2½ oz)) of the caster sugar. Toss together and then leave the rhubarb to sit for about 30 minutes to soften a little.

Preheat the oven to 180°C, 350°F, Gas 4. Butter the slices of white bread and arrange four slices, butter side down, in the ovenproof dish. Scatter over half of the sliced rhubarb and top with four more slices of bread, again with the butter side down. Repeat with another layer of sliced rhubarb and another layer of buttered bread, then add a final layer of sliced rhubarb and finish with a layer of buttered bread, ensuring that the bread is placed with the buttered side down.

Put the cream and the milk in a saucepan and bring it just to the boil. While it is coming to the boil, in a bowl, whisk the eggs, the pinch of salt and the remaining 75g (2½ oz) of caster sugar. As you continue to whisk, pour the hot cream and milk mixture into the egg, salt and caster sugar mixture until it is well mixed. Pour this custard over the slices of bread in the dish and leave to soak for 10 minutes. Sprinkle the granulated sugar over the top.

Put the dish into a deep-sided baking tray and pour in enough boiling water to come halfway up the sides of the dish (this is known as a bain-marie). Put it in the oven to bake for 45-50 minutes or until it is just set in the centre. Remove it from the oven and serve with a light dusting of icing sugar and softly whipped cream.

http://www.rachelallen.com/post/rhubarb-bread-and-butter-pudding

 

 

Us Leads Home O’Brien Dewhurst Clean Sweep

US Navy Flag led his rivals a merry dance in the Darley Dewhurst Stakes as Aidan O’Brien saddled the first four home in the Group One at Newmarket.

The Ballydoyle colt was a 5-1 shot to secure a second Group One on the bounce following his Middle Park Stakes triumph a fortnight ago.

Ryan Moore controlled the pace from the front before kicking for home and U S Navy Flag readily brushed aside his opponents to claim an impressive two-and-a-half-length victory.

Stablemates Mendelssohn, Seahenge and Threeandfourpence finished second, third and fourth respectively.

US Navy Flag provided O’Brien with a 24th top-flight success of 2016, leaving him just one short of the record set by American trainer Bobby Frankel in 2003.

Moore told ITV Racing: “He’s been a remarkable horse. From the middle of the summer we’ve started to work him out.

“He’s very tough. I thought it was going to be a very good Dewhurst.

“To win a Middle Park and then to come and win a Dewhurst is great and he was strong at the line.

“It’s a massive feat again, what Aidan has done.”

US Navy Flag is a full-sister to Roly Poly, who secured her third successive top-level win in last weekend’s Sun Chariot Stakes.

“They’re amazingly similar,” Moore added.

“Neither of them are the biggest, but they’ll both give you absolutely everything. This lad would have a little more substance about him.

“They both seem to keep getting better every time they come to the track.”

US Navy Flag always appeared to have matters in hand and travelled strongly against the rail under Moore.

The previously unbeaten 4-7 favourite Expert Eye was always in his slipstream, but was notably keen in the hands of Andrea Atzeni.

While US Navy Flag powered clear, pursued by three stablemates, Expert Eye dropped back through the field and finished last of nine runners.

O’Brien said of the winner: “He is a very good Middle Park winner and I think he was overlooked a bit.

“It unusual and rare (for a horse to win the Middle Park and the Dewhurst).

“I suppose we’re lucky to have a colt who has pace enough for six (furlongs) and it looks as though he’s a good chance of getting a mile.”

Regarding future plans, the trainer added: “He would have America (Breeders’ Cup), but I don’t know.

“We will see how he is. He is certainly very happy with what he is doing. It’s exciting.”

Asked about the record, O’Brien said: “It would be massive for everyone, but we don’t think about it as a long-term thing.

“We take every horse and each race at a time but it would be a massive achievement for everybody.”

Expert Eye’s trainer Sir Michael Stoute said: “It was just very disappointing.

“He was a little keen early on, but even so it was disappointing. That was not him.”