Anna Sultana's Pudina tal-Hobz #2 - Bread Pudding, Maltese Style

A little while ago I posted a recipe for Ma's Pudina tal-Ħobż.

The pudding that eats like a cake.

It's a great way to use up stale bread.

Waste not, want not.

Well, as with most Maltese recipes, there's more than one way to make Pudina.

And everybody has his own variation.

And they are all good.

Ma had another Pudina recipe up her sleeve.

This recipe is simpler.

Try them both. 

The custard powder is found in the pudding section of the grocery store.

It's one of the ingredients in nanaimo bars, a popular Canadian treat.

Don't have sultana raisins?

Use what you have.

Ma would understand.

                        Pudina tal-Ħobż

Preheat oven to 350º

Grease a 9 x 13" pan

Cut into chunks

about 2 pounds bread, any kind

Place them in a bowl, and cover with 

575 ml milk (about 2 1/3 Cups)

Add

25 grams margarine, melted

1 Tablespoon grated orange peel

1 Tablespoon grated lemon peel

50 grams sugar

Mix well.

Add

2 large eggs, beaten

1 Tablespoon custard powder

200 grams sultana raisins

50 grams mixed peel

1 Tablespoon cocoa

1 Tablespoon vanilla 

100 grams coconut, shredded

Stir until everything is well combined.

Turn into the prepared pan.

Bake 60 minutes.

Check if the pudding is done by inserting a skewer in the centre.

If the pudding is done, the skewer should come out clean.

Ah, Pudina... 

Like I said about Ma's Timpana, Maltese get giddy when it comes to starches. 

And like Ma's Timpana, Pudina can be eaten warm or cold.

Although this recipe tastes a little better cold.