1/2 cup each chopped pistachio nuts,
almonds and hazelnuts
2/3 cup raisins
1 tbsp ground cinnamon
single cream, to serve
Method :
Preheat the
oven to 160C / 325F / Gas 3. Bake the filo pastry, on a baking sheet,
for 15-20 minutes until crisp. Remove from the oven and raise the
temperature to 200C / 400F / Gas 6. 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. Crumble the pastry
using your hands and then spread in layers with the nuts and raisins
into the base of a shallow baking dish. 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.
Serves 4
Here's a spicy Egyptian version of bread
and butter pudding.
