Maltese Bread Pudding ( Using Up Stale Bread)

Name: Maltese Bread Pudding ( Using Up Stale Bread)
Ingredients: 1 loaf bread (a few days old); 50 g butter; 125 g sugar; 2 -3 eggs; 1 apple, peeled and grated; 5 tablespoons cocoa powder; 200 g sultanas; 200 g raisins; 2 tablespoons candied peel; 2 teaspoons mixed spice; 1 teaspoon vanilla; 1 tablespoon Scotch whisky (*optional); 1/2 teaspoon anise or 1/2 teaspoon fennel seed; 1 tablespoon extra sugar

14 ingredients

9 steps

Ingredients

1 loaf bread (a few days old)
50 g butter
125 g sugar
2 -3 eggs
1 apple, peeled and grated
5 tablespoons cocoa powder
200 g sultanas
200 g raisins
2 tablespoons candied peel
2 teaspoons mixed spice
1 teaspoon vanilla
1 tablespoon Scotch whisky (*optional)
1/2 teaspoon anise or 1/2 teaspoon fennel seed
1 tablespoon extra sugar

Directions

1

Soak the bread , in water foe about an hour until soft. ( cut loaf in half).
2

Pre heat oven to 200C and grease a rectangular baking dish measuring about 30cmx 20cm.
3

grab the loaf with your hand and squeeze out excess water. You can put the bread in a clean tea towel and squeeze.
4

Put the soggy bread in a processor with the other ingredients except the dried fruit and mix well.
5

Add the dried fruit and pulse until combined.
6

spread in the baking dish and flaten surface with a spatula.
7

Sprinkle the extra sugar and anise seeds on top.
8

Bake for about an hour, until it feels firm .
9

serve warm or at room temperature ( or in summer, cold from the from fridge, or at least thats the way I like it :-).