Aish El Saraya
My father is a big Bread and Butter Pudding fan. As his birthday was coming up I wanted to find some special and different pudding recipes to make for him.
After doing a bit of research and some baking of other countries versions of this dessert I came across Aish El Saraya.
”Aish el Saraya” is a famous Lebanese dessert that is traditionally cooked for Ramadan, holydays and fete days (etc ‘Eid ul-Fitr). This puddings title means ”the bread of royal palace” hence the baking taking place for special occassions.
The dessert is and light, eggless, bread & custard based rose pistachio treat.
Think bread and butter pudding texture with a Turkish delight flavour.
- 6 slices bread
- 310ml milk
- 60g sugar
- 300ml thickened cream
- 50g corn flour
- 1 + ¼ tsn rosewater essence
- 1 + ¼ tsn lemon juice
- 50g shelled pistachios
- ¼ tsn lemon zest
- 85g sugar
- 70g water
- 2 + ½ tsn lemon juice
- 2 tsn rosewater essence
- Toast the bread and cut off the crusts.
- Line a 20cm x 25cm slice tin with baking paper.
- Lay the bread into the base of the tray and cut to ensure a snug fit and no overlap.
- To make the syrup place the sugar, water and lemon juice into a saucepan and stir on a high heat until boiling.
- Turn the temperature to medium and stir for 5 minutes until the syrup has slightly thickened.
- Take off the heat, stir in the rosewater essence and leave aside for 10 minutes.
- Pour the syrup over the bread and evenly coat each slice.
- To make the custard place the milk, sugar, cream, flour and lemon juice into a saucepan on a medium heat.
- Whisk with a hand whisk for 5 minutes or until the custard thickens and is silky smooth.
- Add the rosewater essence and whisk.
- Pass the custard through a sieve and pour over the bread.
- Tap the tin on the bench 5 times to remove any air bubbles and place in the fridge overnight.
- Before serving finely dice the pistachios and scatter over the top on the pudding.
- Scatter the lemon zest over the top.
- Remove out of the tin and slice evenly, serve.
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