A twist on the classic bread and butter pudding using brioche for a richer flavour, infused with subtle hints of chilli, ginger, chocolate and orange
Preheat the oven to 150'C.
Grease individual ramekins with softened butter.
Cut the brioche into thick slices and then cut into quarters. Butter both sides of the brioche pieces.
Scrape the seeds from the vanilla pod and discard the pod. Add the seeds to the milk and double cream.
Whisk together the eggs and the sugar and gradually add the milk and cream.
Zest the orange and stem ginger.
Arrange the brioche in the ramekins making sure that each slice overlaps the previous one.
Mix the orange zest, stem ginger, chilli powder, chocolate chips and mixed spice into the custard. Pour on the custard mix and allow it to soak into the brioche for a few minutes.
Half fill a large baking tray with boiling water (bain marie) and place the ramekins inside the bain marie. Make sure the water comes half way up the side of the ramekins.
Spinkle with demerara sugar.
Cook in the oven for 15-20 minutes or until the custard is set and the edges of the brioche are beginning to turn golden brown.
Allow to cool for 5 minutes and serve with a dusting of icing sugar and a dollop of clotted cream.
«Vary the flavours going into the basic recipe. For a moroccan flavour leave the chilli and ginger and replace with a few strands of saffron and diced up preserved lemon.»