Preparation time is 15minutes
Cook time is 1hours 5minutes
Total time is 1hours 20minutes
Serve is for 10 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
10
- 600milliliter pure cream
- 1 cup milk
- 650grams raisin fruit bread
- 75grams cold butter
- 1/2teaspoons ground cardamom
- 1tablespoons ground cinnamon
- 1/2 cup honey
- 950grams vanilla bean Greek-style yoghurt
- 6 free range eggs
- 1/4 cup pistachios
- 2/3 cup sultanas
- 16 saffron threads
Method
Step 1 of 5
Line a fine sieve with a double layer of muslin or clean CHUX cloth and place over a large bowl. Place yoghurt into sieve, cover and chill overnight to drain.
Step 2 of 5
Place 1/4 cup cream, 1/4 cup honey, half the saffron and spices in a small saucepan over medium-high heat and bring to the boil. Remove from heat and stir in remaining cream, milk and egg. Add bread and butter and stir to combine. Transfer to a greased 8-cup capacity ovenproof dish. Cover and chill overnight.
Step 3 of 5
Preheat oven to 160°C. Bake pudding for 60-65 minutes or until golden and slightly firm on top.
Step 4 of 5
Meanwhile, combine sultanas, remaining honey, saffron, extra cardamom and 1/3 cup boiling water in a saucepan. Stand for 10 minutes for flavours to infuse. Bring to the boil over high heat and boil for 2 minutes to reduce slightly.
Step 5 of 5
Spoon syrup over pudding, top with pistachios and serve with yoghurt.
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