Umm Ali: Baked Filo and Spiced Milk Pudding with Almonds, Pistachios and Raisins
Buttered, cinnamon-sugared filo baked crisp, soaked in hot cardamom milk and cream, baked again until puffed and topped with toasted almonds, pistachios and raisins.
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Method
- 1
Prepare the oven and dish. Heat the oven to 175 °C (155 °C fan) and butter the baking dish. Combine the coconut, sugar and cinnamon in the small bowl.
- 2
Shape the filo. Keep the filo under the damp towel. Brush one sheet with butter, sprinkle with about 1 tbsp of the coconut mixture, then gather it loosely into a puffy, crumpled ball and set it in the dish. Repeat with the remaining sheets, nestling the balls side by side, and brush their tops with the last of the butter.
- 3
First bake. Bake for 25-30 min until crisp and golden. Leave to cool for 10 min and raise the oven to 200 °C (180 °C fan).
- 4
Heat the milk. While the filo bakes, warm the milk, cream, condensed milk and cardamom in the saucepan, stirring often, until steaming. Watch it closely, as it can boil over quickly.
- 5
Second bake. Pour the hot milk evenly around and over the filo, leaving the tops poking out. Bake for 20-25 min until bubbling at the edges and deep golden and puffed on top.
- 6
Toast the topping. Meanwhile toast the almonds and pistachios in the dry frying pan for 2-3 min until fragrant. Add the butter and raisins and stir for 1 min until the raisins plump up.
- 7
Serve. Scatter the buttery nuts and raisins over the hot pudding and serve warm, spooning some of the milk into each bowl.
Storage
Best eaten warm on the day. Leftovers keep covered in the fridge for 2 days; reheat in a 180 °C oven until piping hot.
Equipment
- 20 x 28 cm (or similar) baking dish
- small bowl
- pastry brush
- clean damp tea towel
- medium saucepan
- small frying pan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 605 kcal |
| Protein | 11.5 g |
| Carbohydrate | 46.9 g |
| of which sugars | 33.9 g |
| of which free sugars | 22.3 g |
| Fat | 42.9 g |
| of which saturates | 25 g |
| Fibre | 2.6 g |
| Salt | 0.5 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
