This particular recipe was shared by Stella from Fgura during Sunday’s Bongu Malta on TVM, offering a glimpse into everyday Maltese cooking as it has been passed down through generations. Rich, comforting, and fragrant with citrus and spice, this is the kind of dessert that fills the kitchen with memories.

Pudina tal-Ħobż is traditionally served at family gatherings and Sunday lunches. Whether enjoyed warm with a cup of tea or cold the next day (as many Maltese swear is even better), it remains a timeless favourite across the islands.

Ingredients

• 1 Maltese bread loaf (about 500g), preferably day-old
• 600 ml whole milk
• 3 eggs
• 200 g brown sugar
• 100 g margarine
• 40 g drinking chocolate powder
• 40 g cocoa powder
• 400 g mixed currants and sultanas
• 200 g glazed cherries, chopped
• 200 g roasted hazelnuts, roughly chopped
• Grated rind of 1 lemon and 1 orange
• Juice of 1 orange
• 1 tsp mixed spice
• 1 tsp freshly grated nutmeg
• 1 tsp cinnamon
• 1 tbsp vanilla essence
• Extra glazed cherries, for decoration

Method

1. Preheat the oven to 180°C (355°F), Gas Mark 4.
2. Break the bread into pieces and place in a large mixing bowl. Cover with water and soak for 15 minutes.
3. Transfer the soaked bread to a colander and squeeze out all excess liquid using your hands.
4. Grease an ovenproof dish with butter or margarine and set aside.
5. Add the margarine, milk, and eggs to the bread. Mix well until combined.
6. Add all remaining ingredients and mix thoroughly until the mixture is evenly blended.
7. Pour the mixture into the prepared baking dish and level the surface with the back of a spoon.
8. Decorate the top with glazed cherries.
9. Bake for 40–45 minutes, until set and slightly crisp on top.

To Serve

Serve warm or cold, on its own or with a dollop of cream or ice cream. Like many Maltese desserts, Pudina tal-Ħobż often tastes even better the next day.