AI-generated image
Supangle
Supangle: Turkish dark chocolate pudding poured over a sponge base, finished with pistachio
Supangle is the chocolate pudding of Turkish pudding shops and school canteens, a favourite of children from Istanbul to Ankara: a thick, dark cocoa custard set in a bowl, traditionally with a piece of sponge cake or biscuit hidden at the bottom to soak up the edges. Served cold with grated chocolate or pistachios on top, it is rich but not heavy. Use proper dark chocolate as well as cocoa for depth. Common mistake: adding the chocolate before the pudding has thickened; it can seize and turn grainy. Chef's tip: whisk the butter in at the very end, off the heat, for a glossy, almost shiny surface.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Lay slices of 4 oz plain sponge cake or tea biscuits in the bottom of 6 small bowls.
Step 2: Whisk 4 ¼ cups whole milk, 5 ½ oz sugar, 1 oz cocoa powder, 1 ⅜ oz cornflour, 2 tbsp plain flour and 1 egg yolk in a saucepan until smooth.
Step 3: Cook over a medium heat, whisking constantly, for 10–12 minutes, until it bubbles and is thick enough to coat a spoon heavily.
12 minStep 4: Take off the heat, add 2 ⅞ oz dark chocolate and whisk until melted, then whisk in ⅔ oz butter until glossy.
2 minStep 5: Pour over the sponge, press cling film onto the surface and chill for 3 hours. Top with 2 tbsp pistachios to serve.
180 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 9 g
- Carbs
- 55 g
- Fat
- 14 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does supangle take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Baklava
The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.
Custard sauce
Proper pouring custard made the easy way with custard powder. It's thick, smooth and lightly sweet, just right with apple pie, crumbles, fruit salad and trifle. Serve it warm, or chill it for trifles.
British
Chocolate sauce
A thick, glossy chocolate sauce made from store-cupboard cocoa and milk, ready in under 10 minutes. Pour it hot over vanilla ice cream, or let it cool and spread it on cakes and puddings.