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Preheat oven to 180°
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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.
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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).
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Beat together eggs, 3/4 cup caster sugar, cream, milk and vanilla paste in a jug
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In a small bowl, toss together the raspberries, dark chocolate, ground almonds and cooled roasted rhubarb.
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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.
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Top with half of the fruit mixture.
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Layer with remaining bread in a tight layer, then the rest of the fruit mix.
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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.
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Top with the flaked almonds and the remaining tablespoon of caster sugar.
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Leave to stand for 15min.
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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.
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Cool for at least 30min before serving
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Serve with vanilla custard (recipe below)