Bread and Vanilla Cream Pudding
Over a year ago
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Ingredients
- As required Dried bread sliced
- 2 cups water
- ½ cup sugar
- 4 cups milk
- 1 teaspoon vanilla essence
- ½ cup custard
- ½ tblsp Corn Flour
- 2 tblsp Sugar
- To taste Desiccated coconut
- To Taste Mint or chocolate flakes (optional)
Accompaniment
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Description
Own Recipe based on an Uncommon Arabic Iraqi dessert.
Method
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1
1.Preheat oven to 180°c. Layer the bread in a oven prove dish (stale or fried bread can also be used)
2.Heat water with sugar on the hob at high heat until it boils and creates thin syrup. Spoon the syrup on to the bread.
3. Put into the oven for 5 to 10 minutes.
4. Combine the milk, vanilla essence, sugar and custard into a pan and heat.
5. When warmed through add corn flour diluted in a little cold milk and continuously stir until thick to avoid lumps.
6. Pour and spread the mixture on to the bread base to create the topping.
7. Leave to cool for 15 minuets then sprinkle desired amount of desiccated coconut.
8. Put in the fridge to set for 1 hour until completely cool.
9. Use mint or chocolate flakes to garnish if you like.
Chef's Tips
This is a very simple desert where ingredient amounts are just a guideline as this can be made by own judgement depending on size of pudding.
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