You may remember the Free Yummy Treats Scrapbooking Recipe Book that I organised with some digital scrapbooking Scraps of Mind Readers as a gift for sweet-tooths who enjoy seeing their recipes beautifully presented in a fun way. It’s still available for you to download. And here’s another page that you can download and add to your scrapbooking recipe book.
To download a full sized high resolution copy for printing out just right click on the scrapbook layout and choose Save Link As… or Save Target As…
One of the most favourite recipes in our family is Bread Pudding.
This should not be mixed up with that stalwart English dish, bread and butter pudding (although that’s yummy too). No, our Bread Pudding is properly called Pudina tal-Hobz and it’s a native dish of Malta.
My Mum used to make this as a way to use up leftover bread and my daughter and I loved watching and helping her to do it. She has passed on now, and it is part of her legacy to us that we still continue to make it. And whenever we do we think of her.
Her recipe has never been written down before. It’s one of those ones that are made with a handful of this and a dash of that. But I’ve decided to try and put it together and created this scrapbook recipe page which you can download and try it out for yourself.
You can use any bread as the base, but it works better with the ‘non-processed’ types of bread as they absorb moisture better. If you do use processed sliced bread (and I frequently do) then make sure it is several days old because you want it to be as dry as possible. I usually leave the slices of bread spread out on the kitchen bench overnight to dry them out.
And if you don’t want to download the recipe scrapbook layout, here’s the recipe for Pudina tal-Hobz without the presentation pretties.
A Loaf of 2 days old white bread, sliced
3 tablespoons cocoa powder
3 tablespoons of custard powder
3 tablespoons sugar
½ a teaspoon cinnamon
3 eggs (beaten)
¼ litre milk
1 glass Sherry (rum or port are fine too)
100 grms (or 3.52 oz) sultanas
50 grms (or 1.76 oz) butter
Cut the sliced of bread up roughly and soak for several hours in a bowl of water.
Soak the dried fruit in the sherry for as long as possible. You can give it a boost by putting it in the microwave for a couple of minutes at a low setting.
Drain the bread in a colander and then squeeze out as much of the water as possible.
Put the squeezed bread in a bowl and add the dry ingredients. Mix well. Tip: it’s easier to mix this batter with your hands rather than a spoon.
Mix in the beaten eggs.
Drain the fruit but keep the sherry aside to add to your pudina.
Add the fruit to the rest of the ingredients and mix well.
Mix in the sherry and add the milk a little at a time, mixing it in until you have a batter with a ‘fruit cake’ like consistency.
Butter an oven proof dish well and pour the bread mixture into this.
Bake in a moderate to low oven for some 40 to 50 minutes. You will know your pudina is ready when you can stick a skewer into the middle and it comes out clean.
Serve warm or cold.
Give it a try. I’m pretty certain your family will love it as much as we do.