Ingredients

200g

Fresh or Frozen Blueberries

300g Fresh English Rhubarb (1 vanilla pod, 1 tablespoon sugar, 1 cinnamon stick, 3 tablespoons water)

Rhubarb

Brioche individual rolls or 1 large Brioche loaf

4 Tablespoons

runny honey

300ml

Double Cream

1/2 pint

Whole Milk

1 teaspoon

Grains of Paradise ground finely

Medium Hen's Eggs

1 tbsp

honey

An old fashioned Bread pudding without any butter, seasonal fruit, organic honey and the added twist of Grains of paradise, this could be Azel's all time favourite pudding. It's light and fluffy texture is almost mousse like.

Method

Cook the rhubarb with the ingredients next to it in brackets in a pan for ten minutes till soft
Slice each brioche into 4 long slices
Lay half the brioche into a medium baking dish
Drizzle 2 tablespoons of honey over the layered brioche
Top with half the Rhubarb
Top with half the Blueberries
Sprinkle with half the Grains of paradise
Repeat the brioche, fruit, honey and grains of paradise again on the top of the baking dish
Beat the eggs, 1 tablespoon honey, milk and cream together
Pour the liquid over the brioche layers slowly
Let stand for ten minutes to soak in
Cover dish with greaseproof
Stand on a baking sheet in case it bubbles over in the oven
Cook for 1 hour - 1 hour and 15 minutes at 170'c
When cooked it should be firm, yet still with a wobble when shaken
Serve hot with cream, custard, ice-cream or all three