Rhubarb & Chocolate Brioche Pudding Cake Rhubarb & Chocolate Brioche Pudding Cake

Pictured at right

Tart rhubarb, bitter chocolate and sweet brioche bound together in vanilla custard makes this a delicious treat.

5-6 stems rhubarb, trimmed

3 tbsp white sugar

Finely grated zest and juice of ½ orange

20g soft butter, to grease the cake tin

1 large brioche loaf, cut into 1cm-thick slices

½ cup raw almonds, roughly chopped

150g dark chocolate, roughly chopped

CUSTARD

6 small free-range eggs

½ cup caster sugar

½ cup cream

2 cups full fat milk

2 tsps vanilla bean paste

TO SERVE

Icing sugar, to dust

2 tbsp crushed freeze-dried raspberries (optional)

Preheat the oven to 160C.

Cut the rhubarb into 3cm segments. Place in an oven dish, sprinkle with sugar, orange zest and juice. Bake for 15-20 minutes or until just tender. Place in the fridge to cool.

Use butter to well grease a 22cm springform cake tin. Make sure the tin is really watertight – as extra precautions, wrap foil around the outside base of the tin to catch any leakage and place the tin on a baking tray.

Custard: In a large jug beat together the eggs, caster sugar, cream, milk and vanilla.

Cut the bread slices diagonally in half, leaving the crusts on. Layer one-third of the bread into the base of the cake tin, trimming slices to fit tightly without gaps. Scatter over one-third of the rhubarb, almonds and chocolate. Repeat the layers 2 more times, ending with a topping of rhubarb, almonds and chocolate.

Pour over the custard mixture a little at a time, allowing a few minutes for it to soak through the layers before adding more. Leave to stand for 15 minutes so the bread fully absorbs the liquid and softens. Bake for 60-65 minutes or until puffed and golden brown.

Allow to cool completely in the tin before removing. Serve lightly dusted with icing sugar and scattered with crushed raspberries, if desired.

Serves 12