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Nut and Pastry Pudding Recipe
|Filo pastry sheets||12|
|Double cream||9 Fluid Ounce (250 Milliliter)|
|Rose water||2 Tablespoon (Plus 1 Egg)|
|Chopped pistachio nuts||3 Ounce (85 Gram)|
|Chopped almonds||3 Ounce (85 Gram)|
|Sultanas||4 Ounce (115 Gram, Golden Variety)|
|Cardamom powder||1 Tablespoon|
|Single cream||1⁄4 Cup (4 tbs) (For Serving)|
Calories 369 Calories from Fat 194
% Daily Value*
Total Fat 22 g33.4%
Saturated Fat 2.3 g11.5%
Trans Fat 0 g
Cholesterol 24.9 mg
Sodium 125.3 mg5.2%
Total Carbohydrates 37 g12.2%
Dietary Fiber 3.4 g13.4%
Sugars 9.5 g
Protein 9 g17.9%
Vitamin A 2.7% Vitamin C 1.6%
Calcium 8.8% Iron 5.3%
*Based on a 2000 Calorie diet
Remove from the oven and set aside.
In a saucepan pour the milk and the cream, then heat very gently until hot but not boiling.
Beat together the egg and rose water and slowly drizzle this into the pan.
Continue stirring all the time until the mixture thickens.
Into a shallow baking sheet, crush some of the pastry, then layer with the nuts and sultanas.
Make 2 or 3 layers like this and pour the mixture from the pan over these layers then sprinkle the cardammon powder over the top.
Bake for 20 minutes until it is a lovely golden brown.
Serve with single cream.