A couple of days ago I posted a different recipe for Ma's Pudina tal-Ħobż.
Pudina was the dessert that got us through the times when Pop was out of work.
And, no, Pudina is not what most North Americans expect to be served when they hear the words 'bread pudding'.
But Maltese did learn a few recipes while we were part of the British Empire.
Especially when we visited English friends or were eating in a restaurant.
So, yes, we did have Bread and Butter Pudding.
It was a popular recipe in some circles.
Bread and Butter Pudding was something Ma made to settle a nervous tummy.
A handy recipe to have on hand for when the kids are in school.
Don't have currants?
Raisins or dried cranberries are also good.
Chocolate chips have also been known to work with the younger crowd.
Bread and Butter Pudding
Preheat oven to 350º
Grease an 8" square pan
Remove the crusts from
6 slices of bread
Butter the slices, stack them and cut into cubes.
Place the bread in the prepared pan.
Sprinkle over the bread
50 grams currants
In a bowl beat
2 large eggs
425 ml milk (about 2 Cups)
1 teaspoon cinnamon (optional)
Stir well and pour over the bread in the prepared pan.
Sprinkle over the top
1 teaspoon sugar
Allow to stand 30 minutes.
Bake 60 minutes.
Serve warm or cold.
And don't forget a hug.