John Myers
Ingredients for 6 servings:
- 150 ml oil (sunflower oil) more as needed
- 6 flatbread(s), Arabic, alternatively pita bread
- 100 g raisins
- 100 g almonds, without skin
- 100 g pistachios
- 100 g apricot(s), dried
- 100 g sugar
- 1 liter of milk
- 300 ml double cream
- 1 ½ tsp cinnamon
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
with almonds, raisins, pistachios and apricots
Chop the apricots. Heat the oil until very hot. Tear the bread into small pieces and fry in batches in the hot oil until golden brown. Drain on kitchen paper. Arrange 2/3 of the bread, overlapping, in an ovenproof dish. Sprinkle evenly with raisins, nuts, and chopped apricots. Roughly crush the remaining bread and scatter it on top. Preheat the oven to 180°C (350°F). In a saucepan, combine the milk, double cream, and 75g of sugar. Bring to a boil and pour over the nut/bread mixture. Mix the remaining sugar with the cinnamon and sprinkle over the pudding. Bake for 20 minutes until browned and beginning to bubble. Serve immediately.
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