Recipe - Indian Blue Cornbread

1 410 gram tin evaporated
milk; (14oz)
6 Schwartz Cardamom Pods;
lightly crushed
1 Schwartz Cinnamon Stick
1 pn Schwartz Saffron; (optional)
1 tablespoon Sugar
4 sl White bread
100 g Unsalted butter or ghee;
(4oz)

TO DECORATE
Chopped Pistachio nuts
Chopped glac‚ cherries

Place evaporated milk, spices and sugar in a saucepan. Bring to the boil.
Simmer gently for 10 minutes. Remove the Cardamom Pods and Cinnamon Stick.

Meanwhile, cut each slice of bread into 4 triangles. Melt half the butter
in a large frying pan and fry half the bread on each side until golden.
Repeat with remaining butter and bread. Place the bread on a serving plate,
pour over the milk mixture.

Sprinkle over the Pistachios and glace cherries to serve.

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