Monday, August 26, 2013

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. 


Although this recipe tastes a little better cold.

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