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This one’s a favourite in our household – Pudina!!!! Delicious, easy and pretty cheap to make… and undoubtedly heartwarming with a cup of tea.

As with every other traditional Maltese recipe, there are various variants per household. We do not do it the same way my aunt does, and not even the same way my in-law does! Yet, whatever the mixture, it’s always tasty! So here goes the recipe in both English and Maltese…

pudina hobż

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INGREDIENTS (INGREDJENTI):

  • 800 g stale bread (800 gramma ħobż niexef)
  • 50 g margarine (500 gramma marġerina)
  • 100 g sugar (100 gramma zokkor)
  • 3 eggs (3 bajdiet)
  • 50 g chopped mixed peel (50 gramma konfettura)
  • Grated rind of an orange (qoxra ta’ larinġa maħkuka)
  • 2 tbsp cocoa (2 mgħaref kokotina)
  • A drop of vanilla essence (Essenza tal-vanilla)
  • 200 g sultanas (200 gramma żbib)
  • A pinch of nutmeg (noċemuskata)
  • 1 tsp mixed spice (kuċċarina mixed spice)
  • 1 tsp baking powder (ku11arina baking powder)
  • 1 ½ cups of milk (kikkra u nofs ħalib)

 

METHOD (METODU):

  • Cut the bread into pieces, place in a bowl, cover with milk to soak for an hour.  Qatta’ l-ħobż biċċiet u poġġih ġo skutella. Għerrqu fil-ħalib u ħallih jixxarrab għal madwar siegħa.
  • Mix all the other ingredients together in a bowl, add the bread and continue to stir till all the mixture is well combined. Ħallat l-ingredjenti l-oħra kollha ġo skutella differenti, wara żid mall-ħobż u ħawwad it-taġlita sew sakemm kollox jamalgama flimkien.
  • Pour the mixture into a pre-greased baking dish. Itfa’ t-taħlita ġo dixx midluk.
  • Bake in a moderate oven and check cooking by inserting a skewer in the centre, if the pudding is cooked, this should come out clean. Sajjar fil-forn b’temperatura moderata. Iċċekkja s-sajran billi tniggeż il-pudina u tara li l-furketta toħroġ nadifa.
  • The pudina may be eaten warm or cold. Tista’ tiekol il-pudina kemm sħuna kif ukoll kiesħa.
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