Traditionally, Shahi tukra is made from crisp butter-fried bread soaked in a cardamom- and saffron-infused milk. In the interests of speed (and greed), I decided to convert it into a brioche bread and butter pudding, so you get a crisp topping along with the wonderful flavours of saffron and cardamom within the dish – blackberries and pistachios are my addition. My mother serves the original with clotted cream, and so as not to break with tradition, I give it as a serving suggestion here.

Method:

• Preheat the oven to 150°C fan/170°C.

• Heat the milk in a small saucepan and add the saffron. Turn off the heat and let it infuse.