1 loaf of good quality Turkish bread

1cup dried figs

½ cup Brandy or Grand Marnier

6 large eggs

1cup caster sugar

3 tsp Mistress of Spice Sweet Ras el Hanout

1L fresh cream

finely grated zest of 1 orange

about ¼ block of dark chocolate

Puree the figs and alcohol together in a food processor.

Preheat the oven to 160oC. Grease a large pudding bowl or oven proof baking dish (anything that is about 25cm-35cm will do)

Place the sugar, eggs, Mistress of Spice Sweet Ras el Hanout, cream, and zest in a large bowl and whisk well.

Slice Turkish bread lengthwise, and then break up into smaller pieces, (quarters is ok).

Spread the fig puree on one side of each of the bread pieces. Make the first layer of bread on the bottom of the baking dish; squeeze it up a little to get a good base, but not too tight. Grate over some of the dark chocolate and then pour about ½ of the cream liquid over the top. Let this sit for about 10 -15 minutes. The bread should have absorbed most of the fluid and will be soft.

Add the next layer of bread, this will be the last, unless your baking dish is very deep and will allow one more. Again, grate over some of the dark chocolate and pour over the remaining liquid. If all of the cream mix will not fit just pour what will in. Allow the bread to sit and absorb the fluid again. If there is room, pour more of the cream mix in.

Place in the oven and allow to cook until golden brown. This will take at least half and hour but can be more. Serve with thickened cream or creamy Greek yoghurt with honey in it.

Serves 4-6