50 g unsalted butter, plus extra for greasing
400 g brioche (slightly stale, if possible), thickly sliced
25 g coconut flakes
50 g raisins
large pinch of freshly grated nutmeg
50 g pecans, roughly chopped
1 tbsp demerara sugar
For the ponche de creme
4 large eggs
grated zest 1 lime
410 g can evaporated milk
4 tbsp good-quality dark rum
1 tsp good-quality vanilla extract
¼ tsp freshly grated nutmeg
½ tsp Angostura bitters
397 g can condensed milk
coconut ice cream or double cream, to serve
2 tbsp pecans (optional)
2 tbsp coconut flakes (optional)
- Heat oven to 180C/160C fan and lightly grease a 20 × 30cm baking dish with a little of the butter.
- First, make the ponche de crème. In a large bowl, using an electric hand whisk, beat the eggs and lime zest for 1-2 mins until light and frothy. Gradually beat in the evaporated milk and rum, then add the vanilla, nutmeg and bitters, and mix well. Stir in the condensed milk and set aside.
- 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 half the ponche de crème. 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 the remaining ponche de crème, 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 coconut ice-cream or double cream.