‘this Egyptian dessert must be, I think, my most favorite sweet. I still remember the first time I tasted it and although I have replaced the condensed milk in mine, it is still very good. I use stale Maltese bread and serve it with some vanilla ice cream. mmmm.’
You will need:
1/2 Maltese small loaf
half a cup on chopped apricots
half a cup of chopped dates
half a cup of chopeed mixed almonds and pistachios
1/4 cup coconut
150g sugar or the equivalent in stevia (check the label for conversion)
1/2 teaspoon cinnamon
a few drops of vanilla essence
1/2 cup mascarpone mixed with 6 tablespoons water
2 tablespoons icing sugar
Preheat the oven to 180°C.
Cut the Maltese bread into small cubes and place in a large bowl. Add the nuts, dried fruit, vanilla, cinnamon and coconut.
Prepare an ovenproof dish with oven spray. Place the bread mix into the ovenproof dish.
Heat the milk and sugar or stevia and bring it to a boil. Remove from the heat and pour the milk on top of the bread, nut and dried fruit mix. Allow to rest for 15 minutes if you have time. Pour the mascarpone mixed with water and then sprinkle the icing sugar. Cook for 30 minutes. Allow to rest for 10 minutes before serving.
Tip: Serve hot or cold with vanilla ice cream or a runny custard and scatter some flaked almonds.
I use dried fruit and nuts by Good Earth, spices by Schwartz, mascarpone by Zappala, stevia by Tate and Lyle, kitchenware by Tescoma