Rhubarb, Raspberry & Dark Chocolate Bread & Butter Pudding Cake

Rhubarb, Raspberry & Dark Chocolate Bread & Butter Pudding Cake

  • Prepare: 30M
  • Cook: 1H 15M
  • Total: 1H 45M
Rhubarb, Raspberry & Dark Chocolate Bread & Butter Pudding Cake

Rhubarb, Raspberry & Dark Chocolate Bread & Butter Pudding Cake

Ingredients

  • Produce

    • 2 1/2 cups Raspberries, Fresh or frozen
    • 4 Rhubarb, stems
  • Refrigerated

    • 6 Eggs
  • Condiments

    • 1 tsp Vanilla paste
  • Baking & Spices

    • 3 4 cups caster sugar + 4 tablespoons
    • 1/2 cup Almonds and 1 tbsp caster sugar to top, flaked
    • 180 g Dark chocolate
    • 1 tsp Vanilla essence
  • Nuts & Seeds

    • 3/4 cup Almonds, ground
  • Bread & Baked Goods

    • 1 Brioche loaf- i used, large
  • Dairy

    • 1 cup Cream
    • 1 Vanilla custard
    • 2 cups Whole milk
  • Other

    • finely granted zest of ½ orange
  • Time
  • Prepare: 30M
  • Cook: 1H 15M
  • Total: 1H 45M

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Description

a passion/obsession/love for food

Recipe adapted from Little & Friday and From the Kitchen

Ingredients

  • 4-5 stems rhubarb
  • finely granted zest of ½ 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
  • ¾ cups caster sugar + 4 tablespoons, divided
  • 1 teaspoon vanilla paste
  • 180g dark chocolate, roughly chopped
  • ¾ cup ground almonds
  • 2½ cups raspberries, fresh or frozen
  • ½ cup flaked almonds and 1 tbsp caster sugar to top
  • Vanilla Custard, to serve (recipe below)
  • 2 cups whole milk
  • 1 teaspoons vanilla paste or seeds of 1 vanilla bean, split lengthwise and seeds scraped out
  • 4 egg yolks
  • 1 tablespoon cornflour
  • ⅓ cup caster sugar

Directions

  • 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, ¾ 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)
  • In a bowl, beat the egg yolks and cornflour with an electric beater. Add the sugar and beat until pale and thick.
  • Meanwhile, combine the milk and vanilla paste/vanilla bean seeds in a saucepan over medium until, until just simmering.
  • Gradually pour the hot milk mixture onto the egg yolks, whisking continuously until fully combined.
  • Return the egg yolk and milk mixture to the sauce pan and stir continuously over a low heat until the mixture thickens and coats the back of a spoon, about 5 minutes. (remember that the custard will thicken further as it cools).
  • Cool until ready to serve.
  • Serves: 2½ cups
  • Prepare: 20 mins
  • Cook Time: 75 mins
  • TotalTime:
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Title:

Rhubarb, Raspberry & Dark Chocolate Bread & Butter Pudding Cake | The Brick Kitchen

Descrition:

Rhubarb, Raspberry & Dark Chocolate Bread & Butter Pudding cake - rich brioche pudding layered with roasted rhubarb, flaked almonds & dark chocolate chunks

Rhubarb, Raspberry & Dark Chocolate Bread & Butter Pudding Cake

  • Produce

    • 2 1/2 cups Raspberries, Fresh or frozen
    • 4 Rhubarb, stems
  • Refrigerated

    • 6 Eggs
  • Condiments

    • 1 tsp Vanilla paste
  • Baking & Spices

    • 3 4 cups caster sugar + 4 tablespoons
    • 1/2 cup Almonds and 1 tbsp caster sugar to top, flaked
    • 180 g Dark chocolate
    • 1 tsp Vanilla essence
  • Nuts & Seeds

    • 3/4 cup Almonds, ground
  • Bread & Baked Goods

    • 1 Brioche loaf- i used, large
  • Dairy

    • 1 cup Cream
    • 1 Vanilla custard
    • 2 cups Whole milk
  • Other

    • finely granted zest of ½ orange

The first person this recipe

thebrickkitchen.com

thebrickkitchen.com

168 0

Found on thebrickkitchen.com

The Brick Kitchen

Rhubarb, Raspberry & Dark Chocolate Bread & Butter Pudding Cake | The Brick Kitchen

Rhubarb, Raspberry & Dark Chocolate Bread & Butter Pudding cake - rich brioche pudding layered with roasted rhubarb, flaked almonds & dark chocolate chunks