Pastries and dough-based dishes
This dessert is made by soaking a stringy Turkish bread pudding base in syrup and serving it with plenty of clotted cream. Light and refreshing, it is an alternative to heavier desserts. A brief bake helps it absorb the syrup.
Bring the sugar and water to a boil. Add the lemon juice and boil for 5 minutes, then let the syrup cool.
Gently break up the Turkish bread pudding base by hand, knead it thoroughly with the melted butter, and press it firmly into a baking pan.
Bake in an oven preheated to 170°C / 340°F until golden.
Slowly pour the cold syrup over the hot pastry and let it absorb. Slice and serve each piece topped with plenty of clotted cream.
Important: Pour the hot syrup over the pastry as soon as it comes out of the oven, or it will not absorb the syrup fully as it cools. Allergens: Contains wheat (gluten) and milk/dairy.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.