Pudina tal-ħobż….Maltese bread pudding (a slight variation!)


Maltese bread pudding! (a slight variation!)

Tear some bread slices into pieces;  you may also add some pieces of dry cake/cupcakes etc which you might have left-over.  Add 4 tbs cocoa, 200g sultanas, 3 tbs brown sugar or to taste,lemon and orange zest, 1tsp ground cinnamon, 1 tsp ground cloves, 1 tbs mixed spice, 100g candied lemon peel, 100g glace cherries, 100g pure ground almonds, some pitted dates.   Mix well and add one cup strong coffee, 3 beaten eggs, 50g melted butter, 2 mugfuls warm water, one glass dry Martini.  Mix well and put mixture in a greased dish and level out.  Add some walnuts on top and sprinkle more cinnamon on top.  Bake in a moderate oven (fan electric 170) for about 45 minutes.  Once cool add one more dash of Martini.

 

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One Response to Pudina tal-ħobż….Maltese bread pudding (a slight variation!)

  1. Mary Rose Aquilina says:

    Sandra, this is how i always make puddina….I call it cleaning out my baking pantry…anytime i have left over baked goods, i crumb them in my processor and freeze them for later use. I usually add any bit of jam, custard powder , fruit juices and even jelly powder to the mix… Basically everything but the kitchen sink…the spices round out the flavours and it comes out moist everytime. I do not add any sugar or eggs. The moisture comes from the juices and of course the liquor…glad to see I’m not the only one who likes tp out a twist to tradition.

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