Here's a spicy Egyptian version of bread and butter pudding.
10 - 12 sheets filo pastry
600 ml (1 pint) 2 1/2 cups milk
250 ml (8 fl oz) 1 cup double cream
1 egg, beaten
30 ml (2 tbsp) rose-water
50 g (2 oz) 1/2 cup each chopped pistachio nuts, almonds and hazelnuts
115 g (4 oz) 2/3 cup raisins
15 ml (1 tbsp) ground cinnamon
single cream, to serve
600 ml (1 pint) 2 1/2 cups milk
250 ml (8 fl oz) 1 cup double cream
1 egg, beaten
30 ml (2 tbsp) rose-water
50 g (2 oz) 1/2 cup each chopped pistachio nuts, almonds and hazelnuts
115 g (4 oz) 2/3 cup raisins
15 ml (1 tbsp) ground cinnamon
single cream, to serve
method
1. Preheat the oven to 160°C/325°F/ Gas 3. Bake the filo pastry, on a baking sheet, for 15 - 20 minutes until crisp.
2. Remove from the oven and raise the temperature to 200°C/400°F/Gas 6.
3. Scald the milk and cream by pouring into a pan and heating very gently until hot but not boiling. Slowly add the beaten egg and the rose-water. Cook over a very low heat, until the mixture begins to thicken, stirring all the time.
4. Crumble the pastry using your hands and then spread in layers with the nuts and raisins into the base of a shallow baking dish.
5. Pour the custard mixture over the nut and pastry base and bake in the oven for 20 minutes until golden. Sprinkle with cinnamon and serve with single cream.
2. Remove from the oven and raise the temperature to 200°C/400°F/Gas 6.
3. Scald the milk and cream by pouring into a pan and heating very gently until hot but not boiling. Slowly add the beaten egg and the rose-water. Cook over a very low heat, until the mixture begins to thicken, stirring all the time.
4. Crumble the pastry using your hands and then spread in layers with the nuts and raisins into the base of a shallow baking dish.
5. Pour the custard mixture over the nut and pastry base and bake in the oven for 20 minutes until golden. Sprinkle with cinnamon and serve with single cream.
serving amount
serves 4
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