An Aga is more than just a cooker , it ’ s the heart of your kitchen and can produce outstanding food like this , says Rural Ranges ’ Ali Smith …
Chef and Menu writer Ali Smith perfects the food , Steve Smith maintains the range
WHITE CHOCOLATE BRIOCHE PUDDING WITH BAKED RHUBARB
An Aga is more than just a cooker , it ’ s the heart of your kitchen and can produce outstanding food like this , says Rural Ranges ’ Ali Smith …
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Chef Ali Smith and experienced Aga / Rayburn engineer Steve Smith have combined their passions to create the Dorset-based company Rural Ranges . Dedicated to the iconic , traditional ranges so beloved of many food lovers , they understand that your range is more than just a cooker . With their cast iron oven construction Agas and Rayburns retain moisture during the cooking process , resulting in more flavoursome and tender food . Even with a two oven model , such as the family Oil DON conversion Aga used for this recipe , superior baking can be achieved using the cold-shelf .
This is a truly indulgent bread and butter pudding – perfect for a dinner party . Baked in any Aga / Rayburn model , the pudding will be meltingly soft with a crisp , satisfying crust but should you not have a traditional range at your disposal , it will work well in a conventional oven .
You easily change the fruit according to the seasons .
Ingredients
For the brioche pudding
Method
For the brioche pudding To cook
550g brioche ( about ½ loaf ), thickly sliced
400ml milk 660ml cream
130g caster sugar 3 whole eggs
8 egg yolks 270g good quality white chocolate
For the baked rhubarb
800g rhubarb 100g caster sugar
1 vanilla pod ( optional ) 4tbsp water
1 . Lightly beat together the eggs , yolks and sugar in a large bowl ; break up the chocolate well and add to the egg mix . Bring the milk and cream almost to the boil and gradually pour over the eggs and chocolate , stirring continually . Continue to stir until all the chocolate is melted . Pour through a sieve . 2 . Grease a baking dish . Lay the brioche in the dish , each slice overlapping the last , leaving pockets for the rich custard to fill . Lay the second layer in the opposite direction . 3 . Pour the custard over the brioche , filling in all the gaps . Half fill the dish then press the brioche into the custard to cover . Leave to soak for at least 10 minutes ( up to an hour is preferable ). Fill the dish with the remaining custard . 4 . Loosely cover with a tent of foil , leaving room for the pudding to soufflé a little .
For a 4 oven Aga : Place the dish on the grid shelf on the floor of the Baking Oven . Bake for 45 minutes or until lightly set . Remove the foil and bake for a further 10 minutes to brown . For a 2 oven Aga : Place the dish on the grid shelf on the floor of the Roasting Oven and a cold plain shelf on the second runners down . Bake for 45 minutes or until lightly set . Remove the foil and bake for a further 10 minutes to brown . For a conventional oven : Bake at 170 ° C / Gas Mark 3 ½ for 30 minutes or until lightly set . Remove the foil ; turn up the oven to 180 ° C / Gas Mark 4 and bake for a further 15 minutes until brown .
For the rhubarb
1 . Cut the rhubarb into batons 2 – 4cm long depending on the thickness of the stalks . Place in a baking dish . Sprinkle with the sugar , add the vanilla seeds and pod and the water . 2 . Place in the Aga as described above or in a conventional oven at 170 ° C / Gas Mark 3 ½ for 15 minutes or until softened but still holding its shape . 3 . Serve warm with the bread and butter pudding , drizzling with the rhubarb juices to finish .
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