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Delicious bread pudding like dessert. Adapted from a Nigella recipe.
Ingredients
Makes 6 servings
- 200g filo pastry
- 100g butter, melted, plus some for greasing
- 60g sultanas
- 75g dried apricots, diced small
- 50g pine nuts
- 1 litre full fat milk
- 300ml double cream
- 100g caster sugar
- fresh nutmeg
- 2 baking sheets
- 20cm pie dish
Preparation
Preheat the oven to 300F.
Paint the filo sheets with melted butter and crumple loosely like wet rags, dividing them between the baking sheets. Cook for about 20 minutes until they turn crispy and golden.
Now turn your oven up to 450F. Butter the dish you're using and crumble the filo pastry into it to cover the bottom, then sprinkle the sultanas, apricots and pine nuts on top, and continue to layer until it is all used up. Heat the milk, cream and sugar in a saucepan, and bring to the boil.
As soon as it's come to the boil, pour over the filo and fruit layers, grate over some fresh nutmeg and put the dish back into the oven for 10-15 minutes. The top should be lightly browned, burnished and billowed up with the heat. Leave for a few minutes before spooning into small bowls.
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