Wednesday, 8 December 2010


A popular favourite at Mumbai's Irani Restaurants, a dessert of bread and milk baked with a topping of raisins and nuts.

Baking Time : 20 min.
Preparation Time : 10 min.

Serves 4 to 6.

For the pudding
4 to 6 bread slices
1 1/2 tablespoons butter
2 tablespoons cornflour
3/4 cup sugar
2 cups milk
2 tablespoons walnuts
2 tablespoons raisins
1/2 teaspoon vanilla essence

For the topping

1 tablespoon brown sugar
2 tablespoons butter
1/4 teaspoon ground nutmeg


1. Remove the crust from the bread slices, spread the butter on the slices and cut each slice into 2 to 3 strips.

2. Arrange the strips in a greased 200 mm. (8') diameter pie dish.

3. Combine the cornflour and sugar and make a paste with a little milk.

4. Boil the rest of the milk and stir in the paste after lowering the heat.

5. Add the vanilla essence and stir continuously until the sauce becomes thick and smooth. Remove and keep aside.

6. Sprinkle the raisins and walnuts on the bread and pour the sauce over it. Top with the brown sugar and knobs of butter.

7.Bake in a hot oven at 180 degree C (350 degree F) for 20 minutes.

8.Remove and sprinkle the nutmeg powder on top.

9.Serve hot.

Since the pudding is served in the same dish in which it is baked in, use a glass dish and not an aluminium baking dish.

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