Maltese Puddina: A Rich & Gooey Bread Pudding Recipe
1 hour 5 minutes
1292 reads
About Maltese Puddina: A Rich & Gooey Bread Pudding Recipe
Indulge in the irresistible flavors of Maltese Puddina, a decadent bread pudding brimming with cocoa, dried fruits, and warm spices. This traditional dessert is a true testament to Maltese baking, perfect for holiday gatherings or a special treat any time of year.The gooey texture and rich chocolate notes are balanced by the sweetness of dried fruits, creating a symphony of flavors in every bite. This recipe simplifies the classic Puddina, making it accessible for home bakers of all levels to enjoy this cherished Maltese tradition.Prepare to be transported to the heart of Malta with each spoonful of this comforting and unforgettable bread pudding. It's a dessert that's as heartwarming as it is delicious!
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Recipe Time & More
Prep20 minutes
Cook45 minutes
Total1 hour 5 minutes
Ingredients
Bread & Soaking
Wet Ingredients
- 2 large Eggs
- 1/2 cup Milk whole milk recommended for richness
- 3/4 cup Sugar granulated
- 1 tbsp Corn Flour
- 1 tbsp Custard Powder vanilla flavored is recommended
- 2 tbsp Cocoa Powder unsweetened cocoa powder is best
- 1/2 tsp Vanilla Extract
- 3.5 tbsp Rum Or Sherry optional; can substitute with whisky or omit completely.
Instructions
Prepare the Bread
- Tear the bread into bite-sized pieces. Place in a bowl and soak with 1 cup of water for 30 minutes. Drain the bread well, squeezing out excess water. Roughly mash the bread using a fork or your hands.
Combine Ingredients
- In a large bowl, combine the mashed bread, eggs, milk, sugar, cornstarch, custard powder, cocoa powder, vanilla extract, rum (if using), dried cherries, sultanas, cashews, and almonds. Mix thoroughly until everything is well combined.
Preheat & Prepare for Baking
- Preheat your oven to 350°F (175°C). Grease a 8x8 inch baking dish or a similar sized oven safe dish.
Bake the Puddina
- Pour the pudding mixture into the prepared baking dish. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The pudding should be set and slightly firm to the touch.
Cool & Serve
- Remove the Puddina from the oven and let it cool completely before slicing and serving. Enjoy!
Recipe Notes
Expert Tips for the Best Maltese Puddina
- For extra richness, use whole milk instead of skim milk.
- Don't over-mash the bread; some texture is desirable.
- If the pudding is browning too quickly during baking, lightly cover it with aluminum foil.
- Serve the Puddina warm or at room temperature, dusted with powdered sugar for an extra touch of sweetness.
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Recipe Nutrition
Calories: 184kcalCarbohydrates: 24gProtein: 4gFat: 9gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gFiber: 1gSugar: 20g
Sweta Biswal
Articles: 91
4 Comments
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This is so inspiring! Can’t wait to cook it.
Looks so flavorful! Thanks for posting.
This is so tempting! Can’t wait to cook it.
Such a delicious dish! Thank you.