White chocolate and pecan bread and butter pudding
METHOD
To make the sauce melt the butter, add the sage and gently cook for 3-4 minutes to infuse. Discard the sage and add the blueberries, sugar and lemon juice and 100ml of water. Cook for 5-7 minutes until the berries are almost melted in the sauce, blend in a mixer and set aside.
In a bowl mix the eggs, sugar, cream and star anise. Butter all the slices of brioche and 4 mini plum cake tins, and place one slice of brioche in the bottom of each tin. Pour in 2 tablespoons of egg mixture, add a second slice of brioche and the chopped chocolate and pecan nuts together. Pour in some more egg mix and finish with another slice of brioche. Sprinkle some sugar and bake at 160C in a water bath for 30-35 minutes. Serve warm.
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