Ingredients
375g Antoniou Fillo Pastry
200g caster sugar
4 eggs
1 tablespoon vanilla extract
1 tablespoon brandy
Zest of 1 orange
300ml full cream milk
300ml pouring cream
1/4 cup raisins or sultanas
250g butter, melted
Icing sugar to garnish
Method
Take your Filo Pastry out of the fridge leaving it in its packaging to bring it up to room temperature, at least two hours before using.
Preheat your oven to 180 degrees Celsius. Grease a 25cm x 35cm baking tray with butter.
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 Filo Pastry on a clean bench and brush it with butter. Scrunch the Fillo sheet up in a rustic manner and lay it inside the baking tray. Repeat with the remaining Filo Pastry sheets until the baking tray is full.
Scatter the sultanas all over the Fillo and pour the custard evenly over the Fillo Pastry. Allow the Fillo to soak up the mixture for 2 minutess. Bake in the oven for 30 minutes 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 minutes before dusting with icing sugar and serving with ice cream.