Bread pudding malta style recipe
Bread Pudding Malta Style recipe
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|1 ½ kg||stale bread|
|350 g||margarine, cut into small pieces|
|3 medium||eggs, beaten|
|1 medium||lemon, zest only|
|2 tbsp||cocoa powder|
|100 g||currants or sultanas|
|200 g||dates, chopped OPTIONAL|
|walnuts or almonds, chopped|
|1 glass(es)||rum or brandy|
|glacé cherries, to decorate|
Preheat oven to Gas Mark 4, 180°C, 350°F.
Shred or cut the bread into pieces and soak in water for 2 hours until soft and then drain thoroughly. Add the sugar and margarine and mix well. Add the eggs and then the remaining ingredients and mix thoroughly.
Place in a large, well-greased baking dish and decorate with cherries. Cook for about an hour until browned and crispy on top.
Serve hot with custard, or cold on its own with tea or coffee.
About the recipe:
Pudina Tal Hobs has some resemblance to the traditional British dessert but with some Mediterranean influences and others less usual.
ca. 2 hrs 20 min
Grade of difficulty:
Calories per portion:
Reference: Bread pudding malta style recipe
Recipe type: xarchivex
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