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Member recipe

A Maltese Pudding

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(13 ratings)

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Serves 16

An easy recipe in which the basic ingredients are dried fruits and bread.

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  • 800g bread (Preferably maltese bread)
  • 200g flour
  • 350g sugar
  • 100g drinking chocolate
  • 50g cocoa powder
  • 2 teaspoons vanilla essence
  • 1/2 teaspoon almond essence
  • 1 shot anisette
  • 100g coconut flakes
  • 1 shot martini
  • Peel of 1 mandarine
  • Peel of 1/2 orange
  • 50g butter
  • 200g sultanas
  • 100g chopped glazed cherries
  • Some extra butter for greasing, and some extra coconut flakes


    1. Soak all the bread in water and leave for 1 hour, afterwhich the water is drained by squeezing the bread into a sieve.
    2. Heat up the oven at 160C.
    3. Grease a 30cm X 15cm dish with butter.
    4. Mix all the ingredients together, cover with the extra coconut flakes and put in oven. Leave for 40 minutes. Enjoy the smell of the pudding being cooked!

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Comments (23)

flirtinflight's picture

I was a bit sceptical as it seems to use every ingredient under the sun, but I have it say we all really enjoyed it. I used a shot of gin and a shot of ouzo which I guessed we're the next best thing. Served with single cream.

ela1985's picture

Maltese pudina delicous!!!

nellabella's picture

The Maltese Pudding, known as Budina tal hobz has varied within families, but I tend to stick to the original.. In England, I tend to substitute the Maltese bread with pain de tradizjon bought from french delis's such as ''la mason', or 2nd closest would be a plain ciabatta.. however, only the soft part is used, not the crust. And it has to be 1 to 2 days old...

The method is the same as given above, but the original ingridents are as follows... simply..

1/4 of a large maltese loaf equivalent to 3 pain de tradizion french bread, or 3 large ciabattas .. no crust ..
1/4 pint milk and 2 beaten eggs, 2 heaped tbsp cocoa, 4 oz sugar .. handful of raisins/or sultanas, grated rind of half a lemon, and a pinch of cinnamon or nutmeg.

The only ingredient i add is walnuts.

This receipe is a good way to use left over bread, and although the sliced white is not appropriate as it is glutenos, it can be mixed with the other brands mentioned. good luck.

clairefiorentino's picture


esorciccio's picture

I'd add a couple of eggs to the mixture to help it bind.

bean-208's picture

I'm not quite ready to cook puddina yet - still too hot in Malta. So another way to use Martini .......YUM

luisana_damato's picture

You may use polish bread... it is very similar to maltese bread

ritagior's picture

I`m Rita from Malta, thanks Grazziella for this good version of our traditional maltese pudina. I made it, and for sure I will make it over and over again.

miriam46's picture

what about ftira thats good

mariellapavia's picture

the bread used is maltese bread. I dont know if you might find something like it in England but do not use the usual sliced bread as the result wil be disastrous.lMaltese bread is a solid, sourdough bread. It has a crisp crust and a light crumb with irregular holes – and it is very tasty. If you can find something similar it will do. Good luck.

dine2night's picture

Did anyone come up with what sort of bread to use.?

moirak2's picture

graziella do u have anymore maltese recipes

moirak2's picture

graziella do you have anymore maltese recipes

mariellapavia's picture

Thanks Graziella. I've been wanting this recipie for ages but never found a really good one. will surely try it as from the ingredients it looks like the pudina I remember. one thing. you can dot the surface with almonds. they're great.

gannina's picture

Its a good recipe but instead of soaking the bread in water my mother does it in milk

delceppo's picture


gabdilla's picture

You click on the recipe. then click on Add to Binder and it is added automatically to the binder you have created beforehand.

davidreynolds's picture

how do i save a recipe in binder?

neosgirl46's picture

i love this havent had it for ages,my nan and mother made it all the time,now iam makeing it.


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