Pudina tal-Hobz (Bread Pudding)

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Ingredients:

  • 1 large stale Maltese loaf
  • 1 pkt Sultana
  • 3 cups of milk
  • 3 tbsp cocoa powder
  • 4 tbsp of brown sugar
  • 1 tsp ground cinnamon
  • 100 g dark chocolate chopped
  • 2 eggs
  • Grated rind of an orange

Method:

1. Preheat the oven at a temperature 220C/428F/Gas 7.

2. Grease a 20cm x 20cm square tin and set aside.

3. Tear up the fruit loaf into small chunks and place in a bowl. Add the milk and allow bread to soak for 20 minutes.

4. Add the cocoa, sugar, cinnamon, eggs and orange zest and mix until well combined. Add the chopped chocolate and stir through.

5. Place the bread mixture in the tin and bake in the oven for 30-40 minutes until the top of the pudina is crisp.

Difficulty: Easy

This entry was posted in Bakery, Bread, By Course, By Occasion, Christmas, Desert, Picnics, Recipes, Sweets and tagged , , , , . Bookmark the permalink.

14 Responses to Pudina tal-Hobz (Bread Pudding)

  1. Lillian Cordina says:

    Love this site but unfortunatly cannot print any of the receipies

  2. sheila says:

    i love this sweet it was the first i had made for me by my mother in law on my first visit to my husbands home country malta .. over 50yrs ago i havent made it since my children have all grown up ,but i may just make it again now i have the incentive ..thanks so much for the memories of a wonderful country ……

  3. Irene Posti says:

    I love Pudina Tal Hobs. We were in Malta this Sept and I always make it when we’re there. I put raisins in mine instead of chocolate and I even put a few drops of whiskey, mmmm so good.

  4. mary kelly says:

    open note pad and copy and paste the recipe

  5. Sylvia Sultana says:

    What is the pkt of Sultana?? We don’t have that here in the States. We just have the real Sultana’s : )

  6. Jane says:

    Hi Sylvia

    With 800 to 900g loaf of bread I use a full cup of sultanas, there is not much sugar in it so a little bit more won’t hurt.
    Also I dont soak it in milk but in water and put some Marsala or Port in it too.
    Good luck
    Jane

  7. Ann Muscat says:

    I click on the bread photo but I cannot get to see the resipe ,that goes for pastizzi pastry resipe as well

  8. Alfred Clottin says:

    what are Sultanas ??? ( Raisin’s ) I never heard of this product

  9. Theresa Sultana says:

    Maltese bread – I am looking for a good recipe for me to make

  10. ruth says:

    is it “normal” to keep – even stranger – cook!! – using “stale” bread? And if REGULAR (not stale!) bread is used shouldn’t is turn out as good (if not better?)

    as we don’t usually have stale bread I’m going to have to try it with regular (non-stale) bread and see how it turns out. (if nothing else I think it should turn out AT LEAST edible…)

    (reading the part of “stale” though makes me wonder – if STALE bread REALLY was/is used, then was this must have been something our grandparents (or great grand parents – depending how old it is!) would have come up with to NOT waste precious food (?)

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