RICH INDIAN STYLE BREAD AND BUTTER PUDDING

The ingredients needed for this dessert 1 litre of full cream milk ,5 eggs lightly beaten , 200gm of castor sugar ,1 tbs of rosewater syrup ,1 tsp of vanilla extract , 1/2 tsp of ground cardamon , 1/2 tsp of grated nutmeg ,6 slices of white bread , plenty of butter/ marg to generously butter the bread on both sides ,1 tbs of sultanas ,2 tbs of chopped mixed peel,1 tbs of pistachios and 100gm of almond flakes . Generously grease an ovenproof dish (1.5 litre ). Preheat your oven to 200 deg C . Bring the milk to a simmer and continue to simmer over a low heat for 30 minutes . Stir frequently with a wooden spoon , scrapping the bottom of the saucepan . The milk will eventually turn a deeper shade , giving off a nutty aroma , when the milk is ready , it will be reduced by a quarter and coat the wooden spoon . Remove from heat and leave to reduce in temperature to become just warm , stirring frequently to avoid a skin forming . Beat the lightly beaten eggs with 150 gm of castor sugar until light and foamy . Now sprinkle the greased oveproof dish with 50 gm of castor sugar until well coated . Remove the crusts from the bread and butter liberally on both sides . Arrange 3 of the slices over the base of the dish , trimming them to fit . Sprinkle the sultanas and the mixed peel on top , then cover with the remaining slices . Once the milk has reduced in heat to warm whisk the egg and sugar mix into the milk , stir through the rosewater, vanilla extract , cardamon and nutmeg and pour over the bread . Sprinkle with the almond flakes and pistachios . Place in the preheated oven and bake for 10 minutes , reduce the temperature to 180 deg C and bake for 15 minutes or until a skewer inserted comes out clean . This pudding should be served golden and crisp on top and can be served warm or cold with thickened cream or custard .