Chocolate bread and butter pudding with Turkish delight

Chocolate bread and butter pudding with Turkish delight

New Middle Eastern Food
Mark Roper

A stunningly rich and delicious hot pudding, ideal for cold winter nights. This is definitely a deluxe bread and butter pudding — perfect for dinner parties and you can make it up to two days ahead of time. The key is to use stale bread that is unsliced and of good quality. Ready-sliced varieties are too moist, which prevents good absorption of the custard.


Quantity Ingredient
150g best-quality dark chocolate
210ml cream
210ml milk
4 tablespoons rum or brandy
110g caster sugar
75g unsalted butter, cubed
pinch ground cinnamon
3 free-range eggs
1/2 loaf stale white bread, cut into 2 cm cubes, about 400 g
100g rose or orange-flower flavoured turkish delight, quartered
whipped cream, to serve
orange-flower water, to serve (optional)


  1. Break the chocolate into pieces and put in a bowl with the cream, milk, rum or brandy, sugar, butter and cinnamon. Sit the bowl over a pan of simmering water (it is best not to let the bowl touch the water) and allow the chocolate and butter to melt completely and the sugar to dissolve. Don’t stir, and be patient — this can take a few minutes. Chocolate can be temperamental, so don’t be tempted to do this directly over the heat. When the chocolate and butter have melted and the sugar has dissolved, stir well.
  2. In a separate bowl, whisk the eggs and then pour the chocolate mixture on. Whisk thoroughly.
  3. Lightly butter an 18 cm x 23 cm ovenproof baking dish. Cover the bottom of the dish with a layer of the chocolate mixture, then tip in the cubed bread. Pour the remaining custard over evenly, and squish gently to ensure that all the pieces of bread are well coated. Cover the dish with plastic wrap and allow to sit for a few hours at room temperature, then refrigerate for at least 24 hours, or 48 if you can.
  4. Preheat the oven to 180°C.
  5. Remove the plastic wrap and carefully dot in the pieces of Turkish delight. Bake on the top shelf of the oven for 30–35 minutes. The top should be crunchy, the centre soft and squishy. Allow it to stand for 5 minutes before serving with lightly whipped cream, flavoured, if you like, with a few drops of orange-flower water.
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