55 minutes
Inspired by a traditional Caribbean spiced drink, this comforting pud is the perfect dessert to bring to a festive dinner party!
  • Ponche Crema (bottle 0.75 L)
  • 50g unsalted butter
  • 400g brioche (slightly stale, if possible), thickly sliced
  • 25g coconut flakes
  • 50g raisins
  • large pinch of freshly grated nutmeg
  • 50g pecans, roughly chopped
  • 1 tbsp demerara sugar
  • coconut ice cream or double cream
  • 2 tbsp pecans (optional)
  • 2 tbsp coconut flakes (optional)
  1. Heat oven to 180C/160C fan/gas 4 and lightly grease a 20 x 30cm baking dish with a little of the butter.
  2. Butter the brioche slices on one side and cut each in half diagonally. Layer half the slices across the base of the baking dish, butter-side down. Pour over some Ponche Crema. Scatter over the coconut flakes, raisins and half the nutmeg, and leave for 15 mins.
  3. Sprinkle over the pecans and layer the remaining slices of brioche, butter-side up, on top. Pour over more Ponche Crema, ensuring it soaks all the bread. Sprinkle over the remaining nutmeg and the demerara sugar.
  4. Put the baking dish into a roasting tin and pour boiling water into the tin to come halfway up the outside of the baking dish. Carefully put the tin in the oven and bake for 40-45 mins until the custard is set and the pudding is golden brown. 
  5. Scatter over pecans and coconut flakes and serve with ice cream or cream.

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