Preheat oven to 180C. Grease six 1-cup capacity ramekins.
Sprinkle half the currants evenly into the ramekins.
Combine eggs, honey*, cream and Frangelico in a bowl. Mix well.
Fill each ramekin with the brioche and press down gently. Sprinkle the remaining currants on top.
Divide the egg mixture evenly between the ramekins. Place each ramekin into a deep roasting pan and pour boiling water into the pan until it comes half way up the sides of the ramekins.
Carefully place the tray into the oven and bake the puddings for 25-35 minutes, or until set.
Remove from the oven and set aside to cool for 5-10 minutes.
Top with a few fresh black currants and a dollop of thick cream. Serve while still hot.