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)
- Heat oven to 180C/160C fan/gas 4 and lightly grease a 20 x 30cm baking dish with a little of the butter.
- 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.
- 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.
- 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.
- Scatter over pecans and coconut flakes and serve with ice cream or cream.