Rukmini Iyer Exclusive – Shahi Tukra Bread & Butter Pudding

Taken from her new book India Express, this is Rukmini’s speedier take on the rich Mughal dessert Shahi Tukra, a saffron and cardamon-infused bread and butter pudding.

  • 45 mins
  • Serves 8
  • Vegetarian
  • Beginner


  • 50ml milk (whole or semi-skimmed)
  • 3 medium free-range egg yolks
  • 85g caster sugar
  • 300ml single cream
  • 400g sliced brioche, cut into quarters or 400g leftover sliced bread, crusts off, buttered
  • 150g blackberries
  • Handful chopped pistachios
  • Clotted cream, to serve
  • Generous ½ teaspoon good saffron threads
  • 6 cardamom pods, seeds ground


  1. Preheat the oven to 150°C fan/170°C/gas 3.
  2. Heat the milk in a small saucepan and add the saffron. Turn off the heat and let it infuse.
  3. Meanwhile, whisk the egg yolks with the caster sugar, single cream and ground cardamom seeds. Cut your 400g sliced brioche into quarters, or alternatively use buttered leftover bread, and blackberries in a buttered roasting tin or flan dish and pour over the eggy custard.
  4. Use the back of a teaspoon to mash the saffron into the milk (this will release more colour), and then carefully drizzle this all over the pudding.
  5. Scatter with the pistachios and then transfer to the oven to bake for 25–30 minutes until golden brown and crisp on top.
  6. Serve immediately with clotted cream.

Click here to find out more about Rukmini Iyer’s new book, India Express, that features easy & delicious one-tin recipes.

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