Rhubarb, apples and brioche bread are sweetened with brown sugar and spiced with cinnamon and nutmeg in this lovely pudding.
6 people made this
115g unsalted butter, melted
170g brioche, torn into 1cm pieces
375g diced rhubarb
1 Granny Smith apple - peeled, cored and sliced into thin wedges
140g dark brown sugar
1/4 teaspoon ground cinnamon
1 pinch ground nutmeg
1/2 lemon, zested and juiced
1 tablespoon butter, diced
100ml warm water
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 190 C / Gas 5. Lightly grease a shallow baking dish.
In a medium bowl, combine melted butter and brioche. Line the bottom of the baking dish with one-third of the mixture.
In another bowl, combine rhubarb, apple, brown sugar, cinnamon, nutmeg, lemon juice and zest. Let rest until juices begin to run, about 5 minutes. Then spread half of the mixture over the brioche in the dish. Top with half the remaining brioche. Spread the remaining rhubarb over that and top with the last of the brioche. Dot with 1 tablespoon butter. Spoon the warm water evenly over the top.
Cover and bake in preheated oven 25 to 35 minutes, until rhubarb is tender. Increase oven temperature to 200 C / Gas 6; uncover dish and bake until top is crunchy, rhubarb is soft and bubbles form at the edges of the dish, 10 to 15 minutes. Serve warm.