spiced brioche and rhubarb pudding
 

hands-on time 30 min, oven time 1 hour, plus resting and cooling

serves 8

make ahead:
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.

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
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 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 (see Make Ahead).

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 (see Make Ahead). 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.

per serving 428kcals, 21.9g fat (12.9g saturated), 10.9g protein, 45.7g carbs (25.7g sugars), 0.6g salt, 2.1g fibre