Most families have their own version of local bread pudding and some others just add whatever may be available in their store cupboards. The Maltese bread pudding is dense and compact in texture and I share today Renato Briffas recipe from the well guarded recipes of the confectionary shop his family once owned in Old Mint Street, Valletta
You will need:
A baking tray of 35cm by 25cm x 6 cm deep
1 loaf Maltese bread and you can use up your stale bread
4 tablespoons cocoa powder
150g butter (melted)
Zest of 1/4 lemon
Zest of1/4 orange
4 eggs
1 Dical House Bourbon Vanilla Stick by Jurgen Langbein
25 g sultanas
1/4 teaspoon mixed spice
1/4 teaspoon cinnamon
Pinch of nutmeg
25g chopped dark chocolate
2 tablespoons jam
1 shot of your favourite liquor
25g candied peel
50g Dical House Toasted Coconut Flakes by Rinatura Bio
75g ground almonds
70g custard powder
Milk, enough to bring the mix dropping consistency and more for soaking the bread
Soak the stale bread in milk for at least an hour before and then drain it thoroughly.
Melt the butter and mix everything together in a bowl. I use a mixing bowl with a k beater but add the sultanas at the end by hand.
Prepare a dish 35cm by 25cm and 6cm deep with baking sheet paper and pour in the mixed pudding batter.
Bake at 190°C for about 45 minutes to an hour.
You can watch Lea cook on TVM2 and her blog on www.goodfoodeveryday.wordpress.com.