This simple, yet flavourful Maltese dessert couples soaked pieces of bread with eggs, cocoa, nuts, and dried fruit. The combination is usually seasoned with orange zest and various spices such as cinnamon or nutmeg before it is baked until firm.

Since Malta was a British colony, it is believed that pudina is a variation of the classic British bread pudding. The dessert can be enjoyed warm or well-chilled, and it is usually served sliced and paired with coffee. Serves 10
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Pudina tal-ħobż (Maltese Bread Pudding)

INGREDIENTS:    ​

• 1 day-old loaf of bread
• 370 g (1⅓ cup) sugar 
• 2 tbsp custard powder 
• 2 tbsp cornflour 
• 35 g (⅓ cup) cocoa 
• 2 eggs, beaten 
• 500 g mixed dried fruit such as sultanas, raisins, currants and chopped peel
• 250 g skinless almonds 
• 250 g glacé cherries, halved 
• vanilla extract 
• 80 ml whisky, brandy or sherry

​METHOD:

1. Tear the bread into small pieces and soak in cold water for 15 minutes until soft.
2. Preheat the oven to 200°C/400˚F. Tip the bread into a colander and squeeze out the excess water using a potato masher. Place the bread in a mixing bowl and stir in the sugar, custard powder, cornflour and cocoa. Add the eggs and mix well. Add the dried fruit, half the almonds and half the glacé cherries. Add vanilla to taste and the whisky, brandy or sherry.
3. Pour into a baking dish and decorate the top with the remaining almonds and cherries. Bake for 45–60 minutes, or until a skewer comes out clean. Serve in slices, warm or at room temperature.