Directions

1. Crush the pistachios into small pieces with a mortar and pestle, then set aside.
2. Make the syrup by mixing water, lemon juice, raw sugar and ‘Black Lime Powder’ together in a medium saucepan. Heat and stir until the sugar dissolves, then set aside.
3. Make the creamy filling by whisking cornflour, plain flour, white sugar, almond milk and coconut cream together in a large saucepan.
4. Whisk into a smooth liquid before simmering on a medium heat. Whisk continuously until the liquid thickens like a thick custard, then set aside. Lightly toast the bread under the grill.
5. To assemble this dessert layer the toast at the base of a 20cm x 20cm ceramic dish.
6. Pour the syrup all over the bread until it is fully soaked, you may not need to use it all. Scoop the creamy filling onto the bread layer and spread it out evenly. Coat the top with crushed pistachios.
7. Cover and put in the fridge for 3 hrs to set. Cut in portions and serve cold.