Pharaoh's Pudding - Chef Recipe by Ross Dobson
"This traditional Egyptian dessert is usually made with cooked puff pastry, but I couldn’t resist us...
150g unsalted butter
150g caster sugar
750ml cold milk
1200g strong flour sifted
75g baking powder
Zest of 1 lemon
Seeds of 1 vanilla bean
Sift salt, baking powder and flour together. Cream the butter, sugar, lemon zest and vanilla together. Add the dry ingredients (fruit if desired) and combine.
Add the milk until you form a smooth dough. Rest the dough on the bench for 20 minutes. Roll out dough 25mm thick and cut out with a 60mm round or fluted cutter.
Place on a baking sheet, brush each scone with milk then bake at 180 degrees celsius in a pre-heated oven aprox 10 minutes.
Recipe provided by Red Kitchen