Rhubarb, Raspberry & Dark Chocolate Bread and Butter Pudding Cake
- 4-5 stems rhubarb
- finely granted zest of 1/2 orange
- 1 teaspoon vanilla essence
- 1 large brioche loaf- I used 1.5 loaves from this recipe and it was about 900g total
- 6 eggs
- 1 cup cream
- 2 cups whole milk
- 3/4 cups caster sugar + 4 tablespoons , divided
- 1 teaspoon vanilla paste
- 180 g dark chocolate , roughly chopped
- 3/4 cup ground almonds
- 2 1/2 cups raspberries , fresh or frozen
- 1/2 cup flaked almonds and 1 tbsp caster sugar to top
- Vanilla Custard to serve (recipe below)
Preheat oven to 180°
Cut the rhubarb into 2 cm segments. Place in an oven dish lined with baking paper. Sprinkle with 3 tablespoons of the caster sugar, orange zest and vanilla essence. Bake for 15 minutes or until just tender. Place in the fridge to cool.
Grease and line a 23cm spring form cake tin. Make sure it is really watertight to prevent leakage (I find that having a base of baking paper going under the springform edge helps to seal it tighter, and then I wrap the whole bottom of the tin in foil to catch any drips).
Beat together eggs, 3/4 cup caster sugar, cream, milk and vanilla paste in a jug
In a small bowl, toss together the raspberries, dark chocolate, ground almonds and cooled roasted rhubarb.
Cut the brioche loaf into 2cm thick slices. Layer half the bread into the lined baking tin, cutting into halves and smaller bits to fit tightly without gaps.
Top with half of the fruit mixture.
Layer with remaining bread in a tight layer, then the rest of the fruit mix.
Gradually pour over the cream custard – this might take a few minutes as it slowly soaks through the layers. I pour a bit, then leave it to stand for a few minutes, then pour over the remainder.
Top with the flaked almonds and the remaining tablespoon of caster sugar.
Leave to stand for 15min.
Change the oven temperature to 160°C. Bake for the bread & butter pudding cake for about 75 min, or until it is golden and a skewer inserted comes out mostly clean.
Cool for at least 30min before serving
Serve with vanilla custard (recipe below)