Bread and butter pudding with tsoureki
Ingredients
1 small tsoureki
125g unsalted butter
½ cup currants
2 tbs commandaria or port (warmed)
Orange zest
2 cups milk
3 eggs
1 tsp vanilla paste
Icing sugar to dust
Double cream or vanilla ice cream to serve
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Method
Heat oven to 180C.
Soak the currants in the warmed commandaria or port.
Slice tsoureki into slices.
Melt the butter.
Whisk the eggs, milk and vanilla paste.
Take a baking dish (about 25cm). Dip slices of tsoureki in the melted butter and line the base with the buttered side down. Sprinkle the soaked currants and the orange zest.
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Recipe: Baklava
Arrange the top layer of tsoureki with the buttered side up this time.
Pour milk and egg mixture on top. Place dish in the oven and bake for about 20 minutes or until golden and the custard has thickened.
To serve, sprinkle with icing sugar and add a dollop of double cream or vanilla ice cream.
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