Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Sinful bread pudding
Serves 6-8 Cakes, Bread and Pastries
Ingredients
- 160g unsalted butter, melted
- 440g filo pastry
- 200g caster sugar
- 200g caster sugar
- 1tsp vanilla bean paste
- 4 green cardamom pods, smashed with seeds finely crushed
- 2tsp rosewater
- 500ml double cream
- 100g mixed roasted nuts (such as hazelnuts, pistachios, almonds), chopped
- 50g raisins or sultanas
- 50g dried apricots, chopped into small pieces
- 1⁄2–1tsp ground cinnamon handful edible rose petals, torn
Method
Preheat the oven to 200C/ 180C F/Gas 6 and brush some of the melted butter all over the bottom and sides of a 25cm x 30cm baking dish or 26–30cm non-stick ovenproof casserole or pan.
Brush one side of each pastry sheet with butter, then carefully fold and scrunch up into a round shape, almost like a rose. Place in a single layer in the baking dish and repeat to fill every possible space.
Brush the remaining butter all over and into the scrunched pastry. The filo should be drenched in butter, so brush every possible corner and all around the sides.
Sprinkle 50g of the sugar all around the pastry and transfer the dish to the middle of the oven to bake for 20 minutes until golden and crisp.
Meanwhile, combine the milk, vanilla paste, the remaining sugar and the crushed cardamom seeds in a pan and bring to a steady simmer over a medium heat. Whisk the mixture and reduce the heat to medium- low as the sugar dissolves and the milk begins to boil. Simmer for 10 minutes, whisking occasionally, to prevent sticking.
Once the milk is slightly reduced, pour in the rosewater, remove from the heat and stir in the double cream.
Remove the pastry from the oven and scatter half the nuts and dried fruit over the top. Pour over the creamy mixture and return to the oven to bake for 20 minutes, until the pastry has soaked up most of the sweet milky cream and the top is browned and crunchy.
Finish with a light dusting of cinnamon and scatter over the remaining nuts and dried fruit along with the torn edible rose petals. Leave to cool for 5 minutes, then spoon into bowls to serve.
Advertisement