Bread and butter pudding with papaya and saffron

Prep time less than 30 mins

Cook time less than 30 mins

Serves 2

Dietary Vegetarian

From Saturday Kitchen

Method

Preheat the oven to 180C/350F/Gas 4.
Mix the cream with the milk and add the sugar and saffron strands.
Whisk the eggs and add them to the cream mixture.
Butter a deep oven-proof dish 15cm x 22cm/6in x 9in, place a layer of bread at the base, then sprinkle over some papaya and nuts.
Add another layer of bread then some more nuts and papaya.
Pour the cream mixture over the bread and put the dish into the oven for 30-35 minutes. Cook until the surface is a rich golden brown.
Serve immediately.

50g/2oz ripe papaya, finely chopped

50g/2oz caster sugar

25g/1oz pistachio nuts, crushed

3-4 saffron strands

a little butter for greasing

250ml/9fl oz double cream

3 eggs

65ml/3fl oz milk

6 slices white bread, buttered and sliced into 4 triangles

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