Summer Cherry Pudding

Vişneti ekmek tatlısı

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

A delicious way of using up bread, this summer pudding can be made with fresh strawberries, mulberries, apricots or peaches, but when made with cherries it turns a lovely shade of purple. A slightly richer version can be made by frying the bread in butter until crisp, instead of baking it.


  • 8 oz/225 g fresh sour cherries
  • 8 fl oz/250 ml cold water
  • 6 oz/175 g sugar
  • 1 tablespoon icing sugar
  • 8-10 slices stale white bread, crusts removed


  • Preheat oven to 400F/Mark 6/200C
  • Put the cherries, sugar and water in a pan and bring to the boil, stirring all the time. Reduce the heat and simmer gently for 10 minutes. Drain the cherries over another pan to collect the syrup and put it aside. Squeeze the cherries between thumb and finger and pop out the stones. Set them aside.
  • Heat the syrup in the pan and sift in the icing sugar. Stir until the liquid begins to thicken. Leave to cool.
  • Bake the slices of bread lightly in the oven. Place a few in the bottom of a flan dish, and pour over some of the syrup followed by a layer of cherries. Layer it up in this way, finishing with cherries on the top. Cook the pudding in the oven for 15-20 minutes, then leave it to cool. Chill and serve with cream.