- 200g caster sugar
- 4 eggs
- 1 tbsp. vanilla extract
- 1 tbsp. brandy
- zest of 1 orange
- 300ml full cream milk
- 300ml pouring cream
- 1/4 cup raisins or sultanas
- 375 packet of Antoniou Fillo Pastry
- 250g butter, melted
- icing sugar to garnish
First, take your fillo pastry out of the fridge leaving it in its packaging to bring it up to room temperature.
Whisk the sugar, eggs, vanilla, brandy and orange zest in a bowl until light and creamy. Add the milk and cream, combine again and set aside.
Lay a piece of fillo pastry on a clean bench and proceed to brush it liberally with melted butter. Scrunch the fillo sheet up in a rustic manner and lay it inside a baking tray measuring 25cm x 35cm. Repeat with the remaining fillo sheets till the baking tray is full.
Preheat your oven to 180 deg C.
Scatter the sultanas all over the fillo and pour the custard ensuring it covers all the fillo. Allow the fillo to soak up the mixture for 2 mins. Bake in the oven for 30-35 mins until the top is golden and the custard is completely cooked. (Insert a skewer in the centre part of the pudding to ensure it is not runny). Allow the pudding to rest for 10 mins before dusting with icing sugar and serving with ice cream.