Turkish Fig Pudding Recipe - Rosewater Fig Bread Pudding

Turkish fig pudding

Adapted from Three ways with...stale bread, and 99 other ingredients you'll find in your pantry, fridge or freezer by Ross Dobson

Serves 6-8

• half a large oval of stale-ish Turkish bread

• 40grams/1.4ozs softened butter

• 4 tablespoons fig jam (I used the fig jam with whole unripe figs in it from a Turkish store but you could use regular fig jam)

• 1 cup pouring cream

• 1 cup milk

• ¾ teaspoon rosewater

• 2 eggs

• 1/3 cup/75g/2.6ozs. caster sugar

• Icing sugar to dust and cream to serve

Step 1 - Grease a medium oven proof dish.

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Step 2 - Slice the Turkish bread in half to make two thinner pieces. Combine butter and jam (if you need to melt the butter a bit that is fine) and then spread over pieces of bread and place in prepared dish.

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Step 3 - Combine cream and milk and add sugar and rosewater. Lightly whisk in eggs and pour the mixture over the bread. Press the bread pieces down so that they get dunked into the cream. Leave to absorb for 10 minutes or so while the oven is preheating. Preheat oven to 180C/350F.

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Step 4 - Bake for 30 minutes or until it is crisp on top and the custard is set. Serve with extra cream.

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