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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!

Comments, questions and tips

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14th Mar, 2012
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.
21st Nov, 2011
Maltese pudina delicous!!!
28th Jan, 2011
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.
24th Oct, 2010
9th Oct, 2010
I'd add a couple of eggs to the mixture to help it bind.
9th Sep, 2010
I'm not quite ready to cook puddina yet - still too hot in Malta. So another way to use Martini .......YUM
3rd Sep, 2010
You may use polish bread... it is very similar to maltese bread
15th May, 2010
Very easy to make. Tastes really good too.
6th Apr, 2010
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.
3rd Dec, 2009
what about ftira thats good


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