“It’s great to be back and it’s lovely to ride a winner on Eklat de Rire” @rachaelblackmor






At The Races

@AtTheRaces

A winner for the first time since July 16!

Horse racing & equestrian·Racing TV@RacingTV·

@rachaelblackmor is back in the winners’ enclosure She guides the classy Eklat De Rire to a smooth success in the Listed feature at @WexfordRacecour for @HenrydeBromhead – a third win over fences the lightly-raced seven-year-old

It was Blackmore’s first winner since returning from injury at the weekend and she said:-

“It’s great to be back and it’s lovely to ride a winner on that horse.

“He is a really, really nice horse and I think he is going to have a big future. I was disappointed with myself after what happened with him in Cheltenham, so it was nice to get him back on track today.”

https://www.irishracing.com/news?prid=221829

“It’s great to be back and it’s lovely to ride a winner on Eklat de Rire” @rachaelblackmor






At The Races

@AtTheRaces

A winner for the first time since July 16!

Horse racing & equestrian·Racing TV@RacingTV·

@rachaelblackmor is back in the winners’ enclosure She guides the classy Eklat De Rire to a smooth success in the Listed feature at @WexfordRacecour for @HenrydeBromhead – a third win over fences the lightly-raced seven-year-old

It was Blackmore’s first winner since returning from injury at the weekend and she said:-

“It’s great to be back and it’s lovely to ride a winner on that horse.

“He is a really, really nice horse and I think he is going to have a big future. I was disappointed with myself after what happened with him in Cheltenham, so it was nice to get him back on track today.”

https://www.irishracing.com/news?prid=221829

Rachel’s Rhubarb Bread and Butter Pudding

rachels-mendiants-23117

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