A warm, comforting bread pudding made with layers of flaky pastry soaked in sweetened milk, topped with nuts and raisins, then baked until golden and bubbling.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Bake puff pastry sheets until golden and crispy. Let cool then crumble into rough pieces. Spread evenly in a large baking dish.
-
2
Scatter mixed nuts, raisins, and shredded coconut over the crumbled pastry, distributing them evenly throughout.
-
3
Heat milk with sugar, vanilla, and cinnamon in a saucepan, stirring until sugar dissolves and the mixture is hot but not boiling.
-
4
Pour the hot sweetened milk over the pastry and nut mixture, ensuring all pieces are soaked. Let stand for five minutes to absorb.
-
5
Dot the top with small pieces of butter. Bake at 200C for fifteen minutes until the top is golden brown and bubbling.
-
6
Serve hot or warm, topped with a dollop of whipped cream. This is best eaten immediately while still warm from the oven.
Did You Know?
Umm Ali is traditionally served during Ramadan as a rich, celebratory dessert to break the fast at iftar.
Chef's Notes
Equipment Tips
- baking dish
- saucepan
- mixing bowl
- oven
The Story Behind Umm Ali
Umm Ali is shared between Egyptian and Sudanese culinary traditions, reflecting the deep cultural connections between the two Nile Valley nations. In Sudan, it became a beloved celebration dessert, served at weddings, religious holidays, and special family gatherings. The name means "mother of Ali" and is tied to a legendary origin story.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!