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

Found on thebrickkitchen.com

Description

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.