Supangle (Turkish Chocolate Pudding)
Silky, glossy and intensely chocolatey, supangle is Turkey's beloved chocolate pudding hiding a surprise layer of cake at the bottom of every bowl.
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Ingredients
1 litre whole milk (about 4 cups)
150 g granulated sugar (about 3/4 cup)
3 tbsp plain flour (about 30 g)
3 tbsp corn starch (about 30 g)
3 tbsp cocoa powder (about 25 g)
100 g dark chocolate, finely chopped
25 g butter
1 sachet vanilla sugar
A handful of plain chocolate cake or sponge pieces, for the base
2 tbsp grated coconut, to garnish
2 tbsp chopped pistachio kernels, to garnish
Instructions
- 1
Scatter the cake or sponge pieces over the bottom of six serving bowls or one large glass dish.
- 2
In a cold, heavy-based saucepan whisk together the sugar, flour, corn starch and cocoa powder so no lumps remain.
- 3
Gradually whisk in the cold milk, then place over medium heat and cook, whisking constantly, until the mixture thickens and starts to bubble gently — about 10-12 minutes.
- 4
Let it bubble for 2 more minutes on low heat, still whisking, so the flour taste cooks out.
- 5
Take the pan off the heat and stir in the chopped dark chocolate, butter and vanilla sugar until the pudding is completely smooth and glossy.
- 6
Pour the hot pudding over the cake pieces, smoothing the tops with the back of a spoon.
- 7
Cool to room temperature, then chill in the fridge for at least 4 hours, ideally overnight.
- 8
Just before serving, decorate with grated coconut and chopped pistachios.
Supangle — the name comes from the French soupe anglaise — is the chocolate pudding every Turkish child grows up begging for. Unlike a simple cocoa muhallebi, proper supangle gets a double hit of chocolate: cocoa powder cooked into the milk base, then real dark chocolate and butter melted in at the end for that trademark glossy, almost mousse-like finish.
The secret at the bottom of the bowl is a layer of plain cake or biscuit pieces that soak up the warm pudding and turn soft and fudgy as it chills. Whisk constantly while the milk thickens — chocolate puddings catch on the pan bottom faster than plain ones — and push the pudding through the last two minutes of gentle bubbling so the flour cooks out completely.
Chill the bowls for at least four hours, then finish with grated coconut and a scatter of bright green pistachios, the classic Turkish pastry-shop look. All the store-cupboard essentials — Turkish cocoa, starch, vanilla and proper dark chocolate — are a click away at Turkish Online Market, delivered anywhere in the UK.
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