Bread Pudding
Don’t throw away your old bread! Pudina tal-!obż is a beloved recipe passed down through the generations. No two families make it the same, but commonly sugar, butter, eggs and cocoa are added to soaked bread. Grated citrus zest, dried fruits and spices all help to give the hearty pudding some gusto. The result is not the most attractive of desserts, but it’s delicious and easy to make. I like to serve it just warm with whipped cream. It can also be eaten cold cut in slices, a perfect sweet snack on the go.
Ingredients 12
600 g white loaf, continental-style, unsliced
500 ml milk
50 g butter, softened, plus extra for greasing
130 g sugar
3 eggs
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1 orange zest, grated
1 tsp mixed spice
1⁄2 tsp natural vanilla extract
50 g dates, pitted and chopped
Splash brandy, optional
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Method 3
Cut the crust from the loaf of , then slice around 5 cm (2 in) thick. Cut or tear into 5 cm (2 in) pieces. Place in a bowl and cover with the . Press down on the bread then leave to soak for 1 hour.
Cream the softened and in a large mixing bowl until pale. Whisk in the , and , then stir in the , , , , and (if using). Add the soaked (leaving any in the bowl behind) and stir until evenly combined. There shouldn’t be any dry patches of bread – if there is, add some of the milk.
Preheat the oven to 180°C (360°F) and a large cake tin or baking dish of any shape. Tip the into the dish and press down on the mixture firmly so there are no loose pockets. Bake for about 30 minutes, until just cooked through (test by inserting a skewer in the centre of the pudding – it should come out clean).
Simon Bajada's tips
I like to serve it just warm with whipped cream.
It can also be eaten cold cut in slices, a perfect sweet snack on the go.
