MALTESE BREAD PUDDING

Yields8 Servings

800 g stale Maltese bread

1 tin evaporated, condensed milk

300 ml water

1 tsp vanilla extract

3 eggs

200 ml dark rum

juice of 1 orange

100 g soft dark brown sugar

3 tbsp cocoa

½ tsp cinnamon

½ tsp mixed spice

Grated rind of one orange and one lemon

250 g dried mixed fruit

50 g whole hazelnuts, roasted

50 g chopped hazelnuts, roasted

100 g cherries, halved

100 g chopped chocolate

50 g butter

- Preheat the oven to 200C/Gas7

- Cut the bread into chunks and place in a large bowl; mix the condensed milk with the water and vanilla essence and pour over the bread; mix well ensuring that all the bread is coated; beat the eggs lightly; add the rum and orange juice and pour onto the bread and milk mixture; mix well if necessary with your hands, making sure that all the bread has absorbed all the liquid

- Add the brown sugar, cocoa, cinnamon, mixed spice, grated rind of the orange and lemon, mixed fruit, hazelnuts, cherries and chopped chocolate and mix everything very well together; use your hands again if necessary

- Spoon into a well buttered ovenproof dish and level the top; dot with the butter and cook in the preheated oven for about 35/40 minutes; I like mine crusty so I leave a few more minutes to crunch up; serve hot or cold

MALTESE BREAD PUDDING

Company

Shopping cart