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ChocolateTurkish Delight self-saucing pudding


  • Separately, freeze the Turkish Delight and the chocolate pieces for 20 mins.
  • Then preheat oven to 160°C fan forced (180°C normal).
  • Sift the flour and cocoa into a large bowl. Then add the caster sugar, melted butter and milk, and mix until smooth.
  • Transfer the mixture to a large gratin (or ovenproof) dish and then push the frozen Turkish Delight and chocolate pieces into the pudding. Gently smooth the top using the back of a spoon and evenly sprinkle the brown sugar over the lot. Very carefully pour the boiling water over the top, being careful not to wash away the sugar. Cook in the oven for about 40 mins until the top is just set. Then remove and set aside for 5 mins.
  • When ready, scatter the raspberries and pistachios over the top and sprinkle with icing sugar.
  • Serve with cream or ice cream.
  • from “Kitchen Coquette” by Katrina Meynink


  • 200 gm Turkish Delight, cut into 5 cm pieces
  • 100 gm dark cooking chocolate, cut into 5 cm pieces
  • 200 gm self-raising flour
  • 30 gm Dutch cocoa
  • 220 gm caster sugar
  • 125 gm unsalted butter, melted
  • 250 gm milk
  • 110 gm brown sugar
  • 250 ml boiling water
  • 150 gm fresh (or defrosted frozen) raspberries
  • 80 gm pistachios, roughly chopped (optional)
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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