Strawberry and rhubarb brioche pudding

This is old-fashioned bread and butter pudding really, made posh with brioche and a secret layer of baked fruit. Lush.

unsalted butter for greasing

200g strawberries, hulled and halved

300g rhubarb, cut into 3-cm pieces

90g caster sugar

1 tbsp cornflour

4 large eggs

400ml double cream

400ml milk

1 vanilla pod, split in half lengthways and seeds scraped out

grated zest of 1 orange

1 large brioche loaf, cut into 1-cm slices

Serves: 8 | Takes: 1 hour 20 minutes

Preheat the oven to 170°C/325°F and lightly butter a 30 x 20 x 5-cm roasting tray or dish.

Place the strawberries and rhubarb in the prepared tray, sprinkle over 40g of the sugar and the cornflour and toss to coat.

Mix the eggs, cream, milk, the remaining sugar, the vanilla seeds and orange zest together in a jug.

Working one slice at a time, dip the brioche into the cream mixture until thoroughly soaked and arrange on top of the fruit, slightly overlapping. Pour any of the remaining mixture over the top, and set aside for 15 minutes while the bread soaks.

Bake for 40 – 45 minutes, or until puffed and golden.