Umm Ali

A traditional Middle Eastern dessert made from puff pastry, nuts, and whipped cream. Umm Ali has become a staple treat for special events throughout the Middle East.

Items	Quantity
Date Pudding
French butter croissant	1000 gram
Milk	1000 gram
Sugar	200 gram
Coconut flakes	100 gram
Almond flakes	50 gram
Crushed pistachio	50 gram
Rose water	50 gram
Pistachio Praline
Peeled and roasted pistachio	250 gram
White granulated sugar	150 gram
Whipped cream
Whipped cream	250 gram

Cooking Instructions:
For the Umm Ali

• Cut French butter croissants into 2.5 to 3 cm pieces and set aside in a bowl.
• Bring milk and sugar to a boil and pour over the croissant pieces.
• Add in the rose water, desiccated coconut and pistachios.
• Gently mix until all the croissant pieces have been soaked.
• Transfer the mixture into oven safe bowls. Pipe some pistachio praline on top. Cover with another layer of Umm Ali mixture and finish it off with a layer of whipped cream.
• Bake in a pre-heated 180 degrees Celsius oven for 8 to 10 minutes. Or until the top is nicely caramelised.
• Top with toasted pistachio flakes before serving.

For the Pistachio Praline

• Make a dry caramel with the white sugar and pour over silicon mat.
• Once the caramel has cooled down, break it into small pieces.
• Process the caramel and roasted pistachios in a food processor until smooth.

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Chocolate Craving

Medjool Date Pudding

Also known as sticky toffee pudding, this moist cake made with Medjool dates is served with a warm toffee sauce. A decadent and luscious dessert, perfect for any occasion.

Items	Quantity
Date Pudding
Mejdool dates	575 gram
Water	500 milliliter
Baking soda	12 gram
Butter	300 gram
Brown sugar	750 gram
Whole eggs	250 gram
Flour	530 gram
Baking powder	18 gram
Toffee Sauce
Sugar	250 gram
Butter	150 gram
Cream	650 gram
Vanilla bean	10 gram

Cooking Instructions:
For the date pudding

• Boil the dates in water, then add baking soda and continue cooking until the dates are soft. Blend the mixture until it becomes a fine paste.
• Cream the butter with brown sugar until light and fluffy.
• Gradually add eggs into the butter and sugar mixture.
• Once eggs have been fully incorporated, add in your sifted dry ingredients.
• Lastly add the dates paste into the batter.
• Bake at 170°C for 15-16minutes.

For the toffee sauce

• Prepare dry caramel with sugar by heating sugar in a saucepan over medium heat until it melts and turns golden brown in colour
• Deglaze the caramel with the butter and warm cream.
• Add in scraped vanilla bean and boil for two minutes.