Toast and Strawberry Pudding
Ingredients
- 12 slices toast or 1 packet
- 1/2 cup milk
- 1/2 cup honey
- 1/4 cup orange blossom water
Filling
- 2 cups clotted cream or kaymak
- 1/2 cup frozen strawberries
- 1 cup powdered sugar
Top layer
- 1 cup heavy cream
- 1/4 cup powdered sugar
Garnish
- Strawberries
Preparation
Bring a transparent serving dish with high edges.
In a deep bowl, place the milk, honey, and orange blossom water; mix with a wooden spoon until combined.
Using a serrated knife, remove the crusts from the toast.
For the filling: In a deep bowl, place the strawberries and sugar; mash with a fork until smooth, add the clotted cream and mix until combined.
Take a slice of toast, dip it in the milk mixture, place in the dish; repeat with remaining toast to cover the bottom.
Spread one-third of the filling over the toast in the dish. Take another slice of toast, dip in milk mixture, place over filling; spread half of the remaining filling; repeat with toast and filling.
For the top layer: In a mixer bowl, place the cream and sugar; use the whisk attachment, beat for 3 minutes until creamy. Spread over the toast in the dish, cover with plastic wrap, refrigerate for several hours.
Remove from fridge, uncover, garnish with strawberries, and serve cold.
