Rhubarb, Raspberry, Dark Choc Bread & Butter Pudding Cake
- 4-5 stems rhubarb
- 1/8 Teaspoon Lo Han Guo
- finely granted zest of ½ orange
- 1 teaspoon vanilla essence
- 6 eggs
- 1 cup cream
- 2 cups whole milk
- 1 tsp Golden Lo Han Guo
- 1 teaspoon vanilla Essence
- 180g dark chocolate, roughly chopped
- ¾ cup flaked almonds
- 2½ cups raspberries, fresh or frozen
- 900g Brioche
- Vanilla Custard, to serve (recipe below)
Pre-heat oven to 180°, line baking tray and cake tin with baking parchment.
Cut Rhubarb into 2cm segments and put into oven proof dish. Add the Lo Han Guo, Vanilla Essence and Orange Zest. Give it all a good mix then pop into the oven.
Meanwhile, in a bowl add the eggs, cream, whole milk, vanilla essence and Golden Lo Han Guo. Whisk together.
Take the Rhubarb out of the oven after 15 minutes or once tender and leave to cool for a few minutes.
In a large mixing bowl, add the raspberries, dark chocolate, flaked almonds and the cooked Rhubarb. Mix all together.
Layer the cake tin with brioche, then add a layer of the Rhubarb Mixture, then another layer of Brioche and finally another layer of the Rhubarb.
Gradually pour the Buttery Liquid Mixture over the cake, let the liquid soak in before adding more.
Pop in the oven to bake for about 75 minutes or until golden.
Allow to cool before serving with either a little cream or custard.