One small Andalusian sweet toasted-wheat-flour pudding with retained anise seeds and a measured crisp fried-bread topping, made without anise liqueur.
0.75 cupMilk
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12 gBread
2 tbspWater
16 gFlour
10 gSugar
0.3 gAnise
0.2 gCinnamon
1.5 tspOlive oil
Cut all the bread into small cubes. Heat 2 ml olive oil in a small nonstick skillet over medium-low heat, add all the bread and turn for 3-4 minutes until golden and crisp. Transfer every cube and any crumbs to a plate; do not blot off the measured oil. Keep the topping dry while making the pudding.
In a small heavy saucepan warm the remaining 6 ml olive oil over low heat. Add all the whole anise seeds and stir for about 10 seconds, then immediately add all the flour. Stir continuously for 2-3 minutes until pale golden and lightly nutty-smelling, without darkening or burning the seeds. Take off the heat and cool for 1 minute. The anise stays in the flour mixture.
Gradually whisk all the milk and water into the toasted flour, starting with small splashes to make a smooth paste before adding the rest. Return to low heat and stir continuously, scraping the base and corners, for about 8-10 minutes until gently bubbling, smooth, thick and spoonable, with no raw flour taste. Stir in all the sugar until dissolved. Do not boil hard or reduce to a dry paste.
Scrape all the pudding into one small dessert bowl and let cool for 10 minutes, stirring once if desired. Just before serving, add every crisp bread cube and crumb and all the ground cinnamon. Eat the whole bowl as one modest dessert. No honey, anise liqueur, extra sugar or finishing oil is included.