Egypt- Om Ali

This delicious Middle Eastern pudding is really growing on me. At first, I was surprised at the lack of sweetness. Since it uses condensed milk; I thought it was going to be overpowering. But no. It has these lovely savoury moments in amongst delicious mellow Filo Pastry, Raisins, Nuts & Coconut. Let me know if you give it a go!

Ingredients

500g Filo Pastry

100g unsalted butter, melted

650ml whole milk

200g condensed milk

160ml double cream

40g desiccated coconut

60g raisins

40g pistachios, chopped

40g almonds, chopped

Ground cinnamon 

Preheat your oven to 180C and line a large baking tray with parchment. Tear the Filo Pastry onto the tray and brush with the melted butter. Bake for 15 minutes, toss the sheets around to expose the layers underneath, and bake for a further 10 minutes until golden. Leave to one side. 

Mix the coconut, raisins and nuts together in a bowl.

Place the milk and condensed milk into a saucepan and bring to a light simmer. Butter your pudding dish and your ready to start assembling.

Layer half the torn Filo Pastry in the bottom. Sprinkle over half of your nut mix. Ladle over half of the warmed milk mixture. Repeat with the remaining Filo, nuts and milk. Pour over the double cream and sprinkle over a generous amount of cinnamon.

Bake for 15-20 minutes until golden.