This bread pudding recipe from the island of Malta is sure to keep you warm on chilly winter days. Just make yourself some tea or coffee and grab a piece of warm pudina tal-hobz, Maltese for bread pudding.
There are many variations of pudding recipes. It seems that pudding is just the right kind of “cake” that you can experiment with to your heart’s content. The recipe on this page is perhaps one of the most commonly used Maltese versions of the bread pudding recipe.
So next time you have some extra bread that you can’t seem to find any use for ... try this bread pudding recipe and let us know how you like it :)
500 grms (or 1 lb and 1.63 oz) of 2 days old white bread
¼ litre milk
1 glass dark rum
3 eggs (beaten)
100 grms (or 3.52 oz) sultanas
3 tablespoons cocoa powder
3 tablespoons sugar
½ a teaspoon cinnamon
50 grms (or 1.76 oz) butter
1 lemon rind (grated)
50 grms (or 1.76 oz) candied orange peel
First, soak the bread overnight in the milk and rum. Squeeze out as much of the liquid as possible but keep it for later. Cut the bread up roughly and mix in a bowl with the rest of the ingredients. Mix well.
Butter an oven proof dish. Pour the bread mixture into it. Pour the liquid (milk and rum) over it. Bake in a moderate to low oven for 50 minutes.
(Optional: You can decorate the top of the pudding with your favourite dried fruit). Serve warm or cold.
Tip: You will know that the bread pudding is ready when a sharp knife passes clean through it.