A delicious take on bread pudding, this Egyptian favourite from the chef aboard our favorite luxury ship in Egypt, the Nile Adventurer, is probably one of the most popular desserts in the country. Meaning “Ali’s Mother” in Arabic, the dish is made with sheets of puff pastry and infused with layers of nuts and raisins. A great dessert for any occasion!
Ingredients:
1 large sheet of puff pastry ( about 90g/3 oz) / (or 5 to 6 sheets of small filo pastry)
120g (4oz) raisins120g (4oz) flaked or sliced almonds
120g (4ox) pistachios
Optional: Add a few chopped apricots (fresh or dried), dates and shredded coconut to create a little Mediterranean flavour
1 litre milk (this recipe works best with fresh full fat milk)
300 ml double cream
90g (3oz) sugar
1 teaspoon cinnamon
Method:
Preheat the oven to 180C degrees.
Lightly butter the puff pastry (optional).
Place the sheet of puff pastry on an oven tray and bake for 10-20 minutes or until crisp and golden.
Remove from the oven and raise the oven temperature to 240C degrees.
Butter a baking dish and crumple the pastry into the dish and scatter the raisins and nuts in between the layers. (If you have opted to add the apricots, dates and shredded coconut, put them in along with the raisins and nuts).
In a saucepan on top of the stove bring the milk, cream and sugar to boil. When boiled pour this over the pastry.
Sprinkle with cinnamon, almonds, pistachios and shredded coconut.
Place dish in oven for 20 minutes or until golden.
Serve hot.
