A book extra for King of the Desert, Captive Bride
This delicious recipe figures into the story...
One of the desserts served in King of the Desert, Captive Bride is Bread & Butter Pudding, an Egyptian spin on the traditional English bread pudding, and yet it has neither bread nor butter in the recipe. Fragrant with cinnamon and rose water, this dessert features custard poured over layers of delicate sweetened pastry.
- 10-12 sheets of filo pastry
- 2 1/2 cups milk
- 1 cup heavy cream
- 1 egg beaten
- 2 tbl rose water
- 1/2 cup each chopped pistachio nuts, almonds and hazelnuts
- 3/4 cup raisins
- 1 tbl ground cinnamon
- Light cream to serve on side
- Preheat oven to 325 F
- Lay the filo pastry sheets on top of each other on a baking sheet and bake for 15-20 min until crisp. Remove from oven and increase the oven temp to 400 F
- Scald the milk and cream by pouring them into a pan and heating very gently, until hot but not boiling. Slowly add the beaten egg and the rose water. Cook over a low heat, until it thickens, stirring all the time. Remove from the heat.
- Crumble the pastry using your hands and then spread it in layers with the nuts and raisins in the base of a greased shallow baking dish.
- Pour the custard mixture evenly over the nut and pastry base and then bake in the oven for 20 minutes, until golden. Sprinkle with cinnamon and serve with single cream.