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.
Ingredients
- 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
Try it with...
Method
- Preheat the oven to 150°C fan/170°C/gas 3.
- Heat the milk in a small saucepan and add the saffron. Turn off the heat and let it infuse.
- 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.
- 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.
- Scatter with the pistachios and then transfer to the oven to bake for 25–30 minutes until golden brown and crisp on top.
- 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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