Pudina tal-Ħobż (Maltese Bread Pudding)
A traditional Maltese bread pudding made with stale bread, cocoa, citrus, spices, dried fruit, and nuts. Frugal, rich, and deeply nostalgic.
Ingredients
- 500g stale Maltese bread, torn into pieces
- 600ml milk
- 150g sugar
- 2 eggs
- 3 tbsp cocoa powder
- 100g raisins or sultanas
- 75g chopped walnuts or almonds
- Zest of 1 orange
- Zest of 1 lemon
- 1 tsp mixed spice
- 1 tsp vanilla extract
- 2 tbsp melted butter
- Pinch salt
Instructions
- Soak the bread: Place the torn bread in a large bowl and pour over the milk. Leave for 20-30 minutes until very soft.
- Mix: Mash the soaked bread with a fork or your hands until mostly smooth but still rustic. Stir in the sugar, eggs, cocoa, dried fruit, nuts, citrus zest, mixed spice, vanilla, melted butter, and salt.
- Prepare the tin: Preheat the oven to 180°C (fan 170°C). Grease and line a medium baking dish.
- Bake: Spoon the mixture into the dish and smooth the top. Bake for 55-60 minutes until set and slightly firm on top.
- Cool: Leave to cool before cutting into squares.
Pudina tal-Ħobż is a classic Maltese bread pudding made to use up stale bread. Cocoa, citrus zest, spices, dried fruit, and nuts turn simple leftovers into a dense, fragrant sweet that many Maltese families remember from childhood.
Serving Suggestions
- Serve in squares at room temperature
- Pair with tea or coffee
- Dust lightly with icing sugar if desired
- Good as an afternoon snack or simple dessert
Traditional Notes & Tips
- Stale crusty bread gives the best texture
- The pudding should be moist and dense, not cake-like
- Families vary the fruit and nuts depending on what is available
- Some versions add a splash of rum or brandy
- It keeps well for several days in an airtight container