Spiced brioche and rhubarb pudding
- April 2017
- Serves 8
- Hands-on time 30 min, oven time 1 hour, plus resting and cooling
Try this twist on a classic bread and butter pudding made with sweet brioche and spiced rhubarb. Serve with clotted cream for a proper treat.
- 21.9g (12.9g saturated)
- 45.7g (25.7g sugars)
- 400g ready-sliced brioche loaf
- 80g butter, softened, plus extra to grease
- 500ml jersey or whole milk
- 4 medium free-range eggs
- 50g golden caster sugar
- 1 tsp vanilla bean paste or extract
- 2 tbsp demerara sugar
- Clotted cream, ice cream or custard to serve
For the rhubarb
- 400g rhubarb, cut into 2cm chunks
- ½ tsp ground allspice
- ½ tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- 30g butter, cubed
- 50g light brown soft sugar
- Grated zest and juice 1 orange
You’ll also need…
- 1.5 litre ovenproof baking dish, lightly greased
- Heat the oven to 180°C/160°fan/gas 4. Toss the rhubarb in a roasting tin with the spices, butter, sugar, zest and juice. Roast for 20 minutes until sticky and caramelised. Set aside to cool.
- Spread the brioche with the butter. Cut into triangles and layer up in the prepared baking dish with two thirds of the rhubarb (set aside the rest).
- In a jug, mix the milk, eggs, caster sugar and vanilla. Pour two thirds over the brioche, then set aside to soak. Just before baking, pour the rest over and top with the reserved rhubarb and the demerara sugar.
- Bake for 30-40 minutes until golden brown and the custard has set around the edges. Serve with clotted cream, ice cream or custard.
Roast the rhubarb up to a day ahead. Cool, cover and chill in the fridge. Assemble the pudding a few hours ahead, then put in the fridge, covered, to soak (or see time plan, left).
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