Supangle is a classic of Turkish pastry shops: a thick, cocoa-rich chocolate pudding poured over a slice of sponge cake or soaked biscuits. This Dr. Oetker mix gives you the same result at home from a single 143 g sachet. It contains sugar, reduced-fat cocoa, starch and wheat flour, so it is not suitable for anyone avoiding wheat or gluten.
Pour 500 ml of milk into a pan, add the whole sachet and cook over medium heat, stirring all the time. When it starts to bubble, lower the heat, stir in 25 g of margarine or butter and cook for two to three more minutes. Take it off the heat and let it cool for about ten minutes, stirring now and then, so it does not form a skin.
Traditionally the bowls are prepared first with a slice of cake or two or three biscuits dipped in milk at the bottom, and the warm supangle is poured on top. Chill before serving and, if you like, finish with desiccated coconut or grated chocolate. Store the unopened sachet in a cool, dry place.