Egyp­tian spiced bread pud­ding

Taste & Flavors - - DESSERT -

| Au­tumn is­sue 2016

Bethany Ke­hdy

By Culi­nary ex­pert, au­thor

Serves 4 Prep/cook­ing 45 mins IN­GRE­DI­ENTS

• 4 all-but­ter crois­sants • 2 tbsp raisins or dried mixed berries • 2 tbsp flaked al­monds, plus ex­tra to

sprin­kle • 2 tbsp pine nuts, plus ex­tra for

sprin­kling • 2 tbsp roughly chopped shelled

pis­ta­chios • 250 ml milk • 5 tbsp caster sugar • ¼ tsp ground cin­na­mon • 2 tsp orange blos­som wa­ter • 250 ml whip­ping cream • 4 tbsp shred­ded co­conut • 1 small egg, beaten

PREPA­RA­TION

Pre­heat the oven to 1800C and line a bak­ing sheet with parch­ment pa­per. Tear up the crois­sants into bite-size pieces, place on the bak­ing sheet and bake in the oven for 10 min­utes un­til crisp and golden. Spread the baked crois­sant pieces across the base of a bak­ing dish, about 28cm square. Sprin­kle over the raisins, al­monds, pine nuts and pis­ta­chios.

Heat the milk in a heavy-based saucepan over a medium heat, add 3 ta­ble­spoons of the sugar and mix well to dis­solve. Re­duce the heat to low, add the cin­na­mon and orange blos­som wa­ter and heat through at a gen­tle sim­mer for 3 – 4 min­utes. Re­move the pan from the heat and leave it to cool so that the egg will not scram­ble when it’s added to it. Mean­while, put the cream and the re­main­ing sugar in a mix­ing bowl and whisk un­til the mix­ture forms soft peaks. Sprin­kle in the co­conut and gen­tly fold to in­cor­po­rate.

Add the egg to the cool milk mix­ture and whisk to com­bine. La­dle the mix­ture into the bak­ing dish and spread the whipped cream over the top. Bake in the oven for 15 min­utes un­til ev­ery­thing is bub­bling and the top is golden; if nec­es­sary, place it un­der a hot grill for the last 1 – 2 min­utes to brown the top. Re­move from the oven and leave to stand for a cou­ple of min­utes. Serve warm.

From her book, "The Jew­elled Kitchen", this dessert, known as Um Ali Bread Pud­ding, is named af­ter the mother Um Ali. It’s a mouth-wa­ter­ing way to use up stale crois­sants – or a great rea­son to go and buy some!

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