Indian brioche pudding with mangoes

Indian brioche pudding with mangoes

Anjum's Quick & Easy Indian
Lisa Linder

Indians have a popular pudding called shahi tukra. It is a rich, special occasion dessert that takes hours to make, so this is my easy update. In fact, I think I prefer it to the authentic recipe. I use mangoes here, but you can use any ripe, soft fruit that is in season. You can toast and caramelise the bread in advance – and even scoop the ice cream into portions and return it to the freezer – so all you have to do on the evening is assemble the pudding.


Quantity Ingredient
1 brioche loaf
100g caster sugar
320g good-quality clotted cream ice cream
8 tablespoons creme fraiche
good pinch ground cardamom
4 ripe, sweet mangoes, sliced
flaked almonds, toasted, to serve
or pistachios, to serve


  1. Cut the brioche loaf into 12 slices. I like to cut the slices into circles, using my largest biscuit cutter, which is just shy of 10 cm (though this is merely for presentation; leave the slices whole if you prefer).
  2. Take four of the slices and split them very carefully horizontally with a serrated knife, to create eight thin slices.
  3. Toast all the brioche slices, fatter and thinner, in a toaster or a large frying pan – pressing down with a fish slice or a broad spatula – so that they are golden and crisp on both sides. Set aside.
  4. Pour the sugar into the frying pan and place over a low heat. Melt the sugar gently and allow it to caramelise; do not stir. Reduce the heat to the lowest possible setting. Using just the thin brioche slices, carefully but quickly dip one side into the caramel so that it has a light coating (I use forks or tongs). Place straight on to a baking tray, glazed-side up. Repeat with the remaining thin slices, turning the heat off from under the pan if the caramel is becoming too dark.
  5. Around 15 minutes before you want to eat, scoop out eight balls of ice cream. Place in a large bowl and add the crème fraîche and ground cardamom. Encourage the ice cream to start to melt on the edges and mix it with the cream and spice.
  6. Place a thick brioche slice on each of eight serving plates and scoop over one-eighth of the ice cream mixture with any remaining cream in the bowl. Scatter the mango slices over the top, sprinkle with the nuts and top each at an angle with a slice of the thin, caramel-dipped brioche. Give the puddings another few minutes so that the ice cream starts to melt into the thick slice of brioche, then serve.
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