By Elaine Lemm
A delicious and innovative recipe from talented Yorkshire chef
Heat a heavy bottomed frying pan and add half the diced butter. Once melted add the brown sugar and melt slowly until it becomes a caramel.
Add the rhubarb, ginger and plums and leave to cook in the caramel until the fruit is soft – about five minutes.
Heat another pan and add the remaining butter, gently whisk the eggs with the milk and dip the slices of brioche into the mixtur