Bread and Butter Pudding with Papaya and Saffron
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.
Serves 4
Preparation: 15 minutes
Cooking: 30 - 35 minutes

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

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 ovenproof 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.

TIP: Add a pinch of nutmeg and another of cinnamon to the cream mixture.

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