Having just returned home from a routine dentist appointment, I thought there was no better time to complete today’s post! This has been sitting around here since last Friday but I couldn’t complete it in time. Today, after having recuperated some much-needed sleep throughout the night, I can say that it’s the first time in a month I feel rested. The sciatica pain is slowly dying down and telling you that I am relieved is definitely an understatement. Cheers to that.
Today’s recipe is special and the result of an ongoing conversation with two of my friends. This is M’s recipe for which I am grateful. Because? It’s good. I made it some time ago and I wished it wouldn’t finish, even though I used one of my largest baking dishes. As she pointed out to me the other day, let’s say that this is quite a wintry/cold-appropriate recipe. In Malta it’s well into the 20’s here now (Celsius, to be fair), but I’m aware that it might be colder in other parts of the world. (When I see where my readers are from I’m always amazed.)
I was kindly given permission to share it with you, and I’ve been wanting to do so for weeks. Being sick made me fall behind though. Unbelievably so, much more than I anticipated initially. Also it gives me another excuse to showcase another traditional recipe, which I’m always happy to do.
- 1 large Maltese loaf of bread, or a large sourdough loaf, cut into chunks
- enough skimmed milk to cover the bread, and then some*
- around 6 heaped tablespoons of cocoa powder
- 2 eggs, beaten
- 150g dark chocolate, cut into chunks
- dried sultanas or dried mixed fruit**
- desiccated coconut**
- a dash of brandy (optional – and I was told to add ‘a good amount’ too)
Preheat the oven to 180°C.
In one of the largest mixing bowls you own, tip in the chunks of bread and cover them in milk. Pour a little extra to ensure a fudgy consistency when the pudding is done.*
Leave the bread to soak for around 15 minutes. Add the cocoa powder, beaten eggs, and mix.
Add the chocolate chunks, dried sultanas, desiccated coconut, and dash of brandy. Again, give everything a good mix until all the ingredients are combined well.
Grease a large pyrex glass or ceramic dish with some butter. Be somewhat generous with this. Once you have greased the dish very well, taking extra care at the corners, tip in the bread mixture and level it using a spatula or very very clean hands.
Sprinkle the top liberally with more desiccated coconut and bake for around 45 minutes to an hour. The surface of the pudding should be a little crunchy, but not too much, and the coconut should turn golden. You could treat this like a cake – if a skewer inserted in the middle turns out to be clean, then it’s done.
**The quantities for the dried fruit and the coconut varies according to taste and preference.
Browse C&T for more recipes…
One year ago: Jerk Chicken
Two years ago: Lemon and Polenta Drizzle Cake
Three years ago: Warm Rice Salad with Halloumi
Four years ago: Poached Pears in Red Wine Syrup
Five years ago: Oreo Brownies