Shahi tukra (Indian bread pudding)
Prep Cook Serves 20 min 25 min 4-6
400g whole milk 400g double cream 2 large cinnamon sticks (50g)
12 green cardamom pods
2 pinches saffron 2 star anise 10 cloves
8 slices white bread 100g unsalted butter
125g granulated or caster sugar 1 handful chopped, toasted pistachios or almonds
1 small handful dried rose petals This recipe is worth making for the spiced milk alone. We have a pot of it gently simmering on the stove most weekends (with the cream swapped out for more milk), while we potter about the flat, pausing to have little mugfuls.
Start by adding all the whole spices to the milk and cream in a large saucepan. Cover the pan, bring everything to a gentle simmer, then leave to infuse and simmer for an hour.
Meanwhile, prepare the bread by slicing away the crusts and spreading both sides with a generous amount of butter.
In a large frying pan, fry the slices of bread on both sides over a medium heat until they become a hazelnut brown. Once cool, slice each in half diagonally and arrange in a baking dish.
Once the milk has had enough time to draw out the flavours of the spices, pour it through a sieve to remove them. Add the sugar and stir to dissolve, then pour the milk over the bread slices.
Bake at 180C (160C fan)/gas 4 for 25 minutes. Scatter over the nuts and rose petals, and serve.