Method

Serves 4

Preheat oven to 220°C.

Line two baking sheets with non-stick baking paper. On a lightly floured surface, roll out puff pastry to 3mm thick.

Cut into large portions to fit the size of the baking tray (there's no need to be precise as they will be broken up later).

Place pastry on prepared baking sheets. Prick all over with a fork and bake for 15-20 minutes or until puffed and golden brown. Remove to a wire rack to cool.

Break up cooked pastry and place pieces into 4 individual ovenproof dishes or one large deep-sided ovenproof dish, alternating layers with a sprinkling of nuts and raisins.

In a saucepan, heat milk, sugar, honey and cinnamon to just below boiling point, stirring until sugar dissolves. Pour hot mixture over pastry, then leave to soak for 5 minutes.

Preheat a grill. Top the pudding with whipped cream, dust with icing sugar and grill for 2-5 minutes or until sugar caramelises, then serve.

All recipes ©copyright Julie Le Clerc, Taking Tea in the Medina (Penguin 2006)