Supangle (Turkish Chocolate Pudding)
سپانگلے (ترکی چاکلیٹ کی کھیر)
Supangle is the chocolate pudding of Turkish pastry shops: deep, dark and glossy, often hiding a layer of sponge cake or biscuit at the bottom that soaks up some of the pudding, and topped with crushed pistachios or coconut. It's made with milk, cocoa and a little dark chocolate, thickened with flour and cornflour, so it's richer than a packet pudding but just as quick. Children love it, and so do most adults.
- ⏱ Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Easy
- Serves 6
Method
Tap a step when it is done.
Put a slice of cake or a biscuit in the bottom of each serving bowl.
In a pan, whisk the sugar, cocoa, flour, cornflour and egg yolk with the cold milk until completely smooth.
Cook over medium heat, stirring constantly, for 8–10 minutes until thick and bubbling. Take off the heat and stir in the chocolate, butter and vanilla until glossy.
Pour the hot pudding over the cake in the bowls. Cool, then chill for at least 3 hours. Top with pistachios or coconut before serving.
Serve cold.
Kitchen notes
Whisk everything while the milk is cold to avoid lumps.
Good-quality dark chocolate makes a noticeable difference; even 50 g lifts the flavour.
Without cake, it's simply a rich chocolate pudding; both versions are common.
A pastry-shop favourite
Supangle has been a fixture of Turkish pastry shops and pudding houses for decades, sold in small bowls next to sütlaç and kazandibi. It belongs to the family of Turkish cooked milk puddings, but with chocolate as the star.
Pudding with a surprise
The classic touch is the layer underneath: a slice of sponge cake or a biscuit placed in the bowl before the hot pudding is poured over. The cake softens into the pudding and gives every spoonful a little texture.
Easy chocolate pudding
Cocoa gives the depth and dark colour; a little real chocolate adds gloss and richness. Flour and cornflour together make it thick but not stiff.
Avoiding lumps
Mix all the dry ingredients and the egg yolk into the milk while it’s still cold, whisk until there are no specks of cocoa, and only then put the pan on the heat. Stir continuously, reaching into the corners, until the first bubbles appear and the pudding thickens. Stirring in the chocolate and butter off the heat gives the classic glossy finish.
Serving
Serve cold, topped with crushed pistachios or desiccated coconut, perhaps with a spoon of whipped cream. It’s a good make-ahead dessert for children’s parties and dinner parties.
Questions people ask
Can I make it without egg?
Yes. Add one more teaspoon of cornflour instead of the yolk.
Which biscuits work?
Plain tea biscuits, rusk or leftover sponge cake. Brownie pieces make a rich modern version.
How long does it keep?
2–3 days in the fridge, covered.
Nutrition (estimate, per serving)
- Calories
- 330
- Protein
- 8 g
- Fat
- 11 g
- Carbs
- 52 g
