Ingredients:
250g baked and crushed puff pastry (I used ready made)
50g sliced almonds, plus some extra for sprinkling on top
30g chopped pistachios
30g chopped pine nuts or raisins/sultanas
600ml whipping cream
200ml milk
50g caster sugar
1 vanilla pod
Instructions:
- Bake the puff pastry according to the instructions on the packet. Mine required
15-20 minutes at 220°C/fan oven 200°C/425°F/Gas mark 7.
- Cut the cooked puff pastry into small squares and place in a 20cm ovenproof
dish. My dish was a ceramic lasagne dish and the sides were fluted so that the
top of the dish was bigger. If your dish has straight sides you might want to
use one slightly bigger than 20cm.
- Scatter over the nuts and raisins.
- Preheat the oven to 250°C/fan oven 230°C/500°F/Gas mark 10.
- Put 300ml of the whipping cream, the milk, sugar and vanilla pod (cut and
scrape the seeds out) into a saucepan and bring to the boil. As soon as it starts
to boil, remove from the heat and pour, through a sieve, over the pastry in
the bowl. Tidy up the pastry so that it is all covered by the cream –
when you pour it over, it gets disturbed.
- Leave to soak for 5 minutes.
- Whip the remaining cream (300ml) and spoon onto the creamy pastry mix. I piped
it which proved utterly pointless as it collapses in the heat of the oven!
- Bake until golden brown – this will take approximately 15 minutes.
- Scatter some chopped nuts over the top. I used almonds.
- Allow to cool slightly before serving.
- It is nice to have some additional cream to pour over – this is optional.
- Bask in glory at the wonderful thing you have made.
- Eat.
Source: http://thecakedcrusader.blogspot.com/2008/07/umm-ali.html