For the base
Ingredients:
Nitro coffee - cold brewed coffee
Copeland Rum
Honey and Sea Salt Brioche from Counter Culture - or plain sweet brioche - cut into 8 slices
100g Softened butter
2 tablespoons dark brown muscovado sugar
150g soft dried dates - chopped
Butter for greasing the serving dish
For the custard
200 ml double cream
200 ml cold brewed coffee
6 eggs - beaten with a fork
2 tablespoons dark brown muscovado sugar
2 - 3 tablespoons Rum
Cream to serve
Method:
Preheat the oven to 180c 160c fan oven
Spread the brioche with the softened butter. Sprinkle the muscovado sugar over the top, followed by the chopped dates, and then sandwich the slices together. Cut each one in half.
Liberally butter a serving dish and lay the sandwiches inside.
For the custard, mix all the ingredients together well and then pour over the bread. Leave to soak up for 15 minutes.
Place your serving dish into a large baking tin and pour boiling water around and up to half way up your dish.
Cover with foil and bake in the oven for 45 minutes or until the edges are firm but there is still some wobble in the middle.
Serve warm with more cream!
