Omm Ali (Egyptian Bread and Butter Pudding)
A pudding of phyllo pastry, heavy cream and pistachio nut, flavoured with rose water and cinnamon and baked in the oven.
1 hr · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 40 min · 60 min total
- medium
- 1
Preheat oven to 325 degrees F. Place phyllo pastry on a baking sheet and bake for 15-20 minutes until crisp.
- 2
Remove from oven and raise temperature to 400 degrees F. Scald milk and cream by pouring into a pan and raising heat gradually until hot but not boiling.
- 3
Gradually add the beaten egg and rose water. Cook over a very low heat, until the mixture begins to thicken, stirring constantly.
- 4
Using your hands, crumble the pastry and spread it in layers with the nuts and raisins into the bottom of a shallow baking dish.
- 5
Pour the custard mixture over the nut and pastry base and bake for 20 minutes, or until golden.
- 6
Sprinkle with cinnamon and serve with light cream.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
