Shahi Tukra

Name: Rukmini Iyer Shahi Tukra Recipe | Bread and Butter Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 6–8
Cuisine: Indian
Ingredients: 50ml milk (whole or semi-skimmed); 3 medium free-range egg yolks; 85g caster sugar; 300ml single cream; 400g sliced brioche, cut into quarters; 150g blackberries; A handful of chopped pistachios; clotted cream, to serve; Generous ½ tsp good saffron threads; 6 cardamom pods, seeds ground

by Rukmini Iyer from India Express: Simple and Delicious Recipes for Every Day

A rich cardamom and saffron-infused bread and butter pudding, topped with blackberries and pistachios for a decadent dessert.

Baking Dinner Party

Serves 6–8

Total 45 min

Prep 15 min

Cook 30 min

Easy

Introduction from Rukmini Iyer

Shahi tukra is a rich Mughal dessert, where crisp butter-fried bread is soaked in a cardamom-and-saffron-infused milk. In the interests of speed (and greed) I decided to convert it into a brioche bread and butter pudding, so you get a crisp topping along with the wonderful flavours of saffron and cardamom within the dish – blackberries and pistachios are my left-field addition. My mother serves the original with clotted cream on the side, and so as not to break with tradition, I give it as a serving suggestion here.

Ingredients

50ml milk (whole or semi-skimmed)

3 medium free-range egg yolks

85g caster sugar

300ml single cream

400g sliced brioche, cut into quarters

150g blackberries

A handful of chopped pistachios

clotted cream, to serve

Storecupboard:

Generous ½ tsp good saffron threads

6 cardamom pods, seeds ground

Essential kit

You will need: a buttered roasting tin or flan dish.

Method

Preheat the oven to 150°C fan/170°C/gas 3.

Heat the milk in a small saucepan and add the saffron. Turn off the heat and let it infuse.

Meanwhile, whisk the egg yolks with the caster sugar, single cream and ground cardamom seeds. Arrange the sliced brioche and blackberries in a buttered roasting tin or flan dish and pour over the eggy custard.

Use the back of a teaspoon to mash the saffron into the milk (this will release more colour), and then carefully drizzle this all over the pudding. Scatter with the pistachios and then transfer to the oven to bake for 25–30 minutes until golden brown and crisp on top. Serve immediately with clotted cream.

NOTE: Do use the best saffron you can find: I find the Belazu brand consistently good and wonderfully aromatic, but other supermarket brands of saffron less so.

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