• 250g cake flour
• 50g caster sugar
• 7g instant yeats
• pinch coarse sea salt
• For the Brioche - 50ml Tick Tock milk (infuse one tea bag in warm milk for 30 minutes)
• 3 eggs at room temperature
• 250g soft, unsalted butter, cut in to blocks
• 2 pink lady apples, peeled, cored and sliced
• 50g raisins, soaked overnight in 30ml brandy
• 6 eggs
• 500ml single cream
• For the Filling - 430ml Tick Tock milk (infuse 3 tea bags in warm milk for 30 minutes)
• 60ml brandy
• 110g caster sugar
• 30ml finely grated orange zest
• demerara or brown sugar

1. Combine the flour, sugar, yeast and salt in the bowl of an electric mixer with a dough hook.
2. In a separate bowl, whisk the milk and eggs together. Add to the flour mixture and mix on low setting. Increase speed to high and beat for 2 to 3 minutes.
3. Add the butter, a little at a time, beating to incorporate before adding more butter. Beat for 1 to 2 minutes, until the dough is smooth and shiny.
4. Cover the bowl with plastic wrap and leave to stand in a warm place for 1 hour, until doubled in size. pre-heat the oven to 190^oC. Grease a bread tin with butter.
5. Place the dough in the prepared tin and bake for 20 to 25 minutes, until dark golden. Leave for 5 minutes. Turn onto a wire rack to cool.
6. Lower the oven temperature to 180^oC. Slice the brioche thickly, trimming the crusts, then cut into 1.5cm cubes. Place in a single layer on an oven tray and bake for 5 to 6 minutes, shaking the tray occasionally, until toasted and golden.
7. Reduce the oven temperature to 160^oC. Divide the brioche cubes amongst 6 lightly buttered 1 cup-capacity ramekins, placing slices of apple and raisins between the brioche pieces.
8. Whisk the eggs, cream, milk, brandy, caster sugar and orange zest together in a bowl. Pour over the brioche. Leave to stand for 10 to 15 minutes so that the brioche absorbs the custard. Scatter with demerara or brown sugar. Bake for 12 to 15 minutes, until the custard is firm and the brioche is golden. Leave to rest for 10 minutes before serving.

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The 'Touch of Rooibos' cookery book has a hundred rooibos recipes from South Africa's leading chefs. If you would like to buy a copy, then please click here.