Bread and Butter Pudding with Papaya and Saffron
Created by Jamanda, Saturday, 27 October 2007
Description
From Lettucewoman:
Papita Aur Kesar Mittha Double Roti the traditional British Bread and Butter Pudding is without a doubt a firm favourite, but I've added an Indian twist and come up with an impressive dessert for a dinner party. I've substituted papaya for the sultanas or raisins. But you can also use dried apricots or even mangoes.
Ingredients
At a glance
Cuisine
Cooking Method
Type
Preparation Time
Cooking Time
Seasonality
Course
Serves
4
- 250 ml/9 fl oz double cream
- 65 ml/3 fl oz milk
- 50g caster sugar
- 3 - 4 saffron strands
- 3 eggs
- A little butter for greasing
- 6 slices of white bread, buttered and sliced into 4 triangles
- 50g/2 oz ready-to-eat dried papaya finely chopped
- 25g pistachio nuts, crushed
Method/steps
- Preheat the oven to 180° C/ 530° F / Gas mark 4.
- Mix the cream with the milk and add the sugar and saffron strands.
- Whisk the eggs and add them to the cream mixture.
- Butter a deep oven-proof dish 15 cm x 22cm / 6 in x 9 in. Put into it a layer of bread, then sprinkle with some papaya and nuts. Add another layer of bread then some more nuts and papaya. Pour the cream mixture over the bread and put the dish into the oven for 35 - 40 minutes until the surface is rich golden brown. Serve immediately.
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