Pudina tan-Nanna
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Ingredients
450g Stale Maltese Bread (2-3 days old)
3 Eggs (whisked)
200g Caster Sugar
100g Chopped Roasted Hazelnuts
100g Perugina Dark Gran Blocco Chocolate (chopped into small pieces)
2tbsp Perugina Cacao Amaro
1/4tsp Cinnamon Powder
1/4tsp Mixed Spice
70g Mixed Candy Peel
50g Candied Cherries (halved)
60g Melted Margarine or Butter
1 Tin (387ml) Nestlé Ideal Condensed Milk (ħalib tal-bott)
A pinch of Ground Nutmeg
A pinch of Salt
Directions:
1. Cut the bread into small squares and place it in a large bowl.
2. Fill the bowl with water until the brad is completely submerged.
3. Let it soak for 30 minutes.
4. Using a fine sieve or clean hands drain as much water as possible.
5. Give it a good mix to break any large lumps then add all the ingredients (starting with the dry ones first) finishing off with the milk.
5. Mix everything well.
6. Line your baking pan with baking paper. Ideally, choose a shallow pan not a deep cake dish.
8. Bake in a preheated 180°c oven for about 45 minutes or until the top is a nice crispy dark brown.
9. Enjoy!