Lovely Leftovers: Lemon berry tsoureki pudding recipe


Don’t know what to do with your leftover tsoureki? We have you covered!

Greek households will be consuming vast amounts of tsoureki this week and might find themselves with some leftovers.

Tsoureki pudding is the answer! See a full recipe below:


200 ml heavy cream

200 ml milk, full fat

50 ml lemon juice, freshly squeezed

70 gr sugar

1 tsp lemon zest

1 tsp vanilla extract

3 eggs

380 gr tsoureki, sliced, slightly stale/dry

200 gr mixed berries, frozen or fresh

Icing (powdered) sugar to serve (optional)

170 gr mixed berry or raspberry jam, good quality

2 Tbs water


Step 1: In a large bowl whisk the cream, milk, lemon juice, sugar, lemon zest and vanilla. Add the eggs and whisk until incorporated.

Step 2: Dunk each slice of tsoureki into the egg mixture (get both sides nice and wet) and lay them all in a baking dish, slightly overlapping. Pour the remaining mixture over the top. Let the pudding rest between half and one hour.

Step 3: Preheat oven to 160C fan assisted (180C conventional).

Step 4: Sprinkle the pudding with the berries and bake for about 25-30 minutes, or until the tops of the tsoureki slices are a golden brown colour and the custard has set. Let the pudding cool slightly.

Step 5: If you want to make an easy fruity sauce, warm the jam in a small pan with the water until runny. If it has seeds pour it through a fine mesh sieve.

Step 6: Serve the pudding with a dusting of icing sugar and some sauce if desired (it’s quite sweet to begin with so try it before adding sauce).

Recipe sourced by: The Foodie Corner




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