Cherry bread pudding

Cherry bread pudding

Vişneli ekmek

Turkish Fire
Alicia Taylor

In Australia it is very hard to get hold of fresh morello cherries, which are a sour cherry variety; they are only really sold frozen or preserved. If anyone knows how I can get fresh sour cherries, do let me know! In Turkey they’re called vis¸ne, and they have a completely different taste and flavour than your ordinary cherries. They are to die for. We make jam from them, we juice them, we make cakes and desserts with them, we make everything you possibly can from them — we just love them.


Quantity Ingredient
500g morello cherries, pitted
300g caster sugar
6 slices day-old white bread, each 1 cm thick, crusts trimmed
100g butter, melted
kaymak or thick cream, to serve
45g flaked almonds, lightly toasted


  1. Put the cherries (and their liquid, if using cherries from a jar) in a bowl. Mix the sugar through and set aside.
  2. Heat the grill to high. Grill the bread slices on each side for a few minutes, until they turn golden brown. Brush the melted butter over both sides of the bread. Cut into quarters and arrange on individual serving plates.
  3. Put the cherry mixture in a frying pan and gently warm through until the sugar has dissolved.
  4. Spoon the cherry mixture on top of the bread slices. Add a dollop of kaymak or cream, scatter the flaked almonds over and serve warm.
  5. This pudding is also amazing with plain yoghurt. Guess what, this way you can have your pudding for breakfast!
  6. Afiyet olsun — May you be healthy. To which you may reply, Elinize sag˘ lık — Health to your hands.
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