Pudina Recipe

Step back in time with this irresistible Maltese Pudina Cake recipe! A treasured family secret passed down from a Maltese grandmother, this incredibly moist and dense cake is almost pudding-like in its texture. Imagine rich, flavorful squares, perfect for afternoon tea or a special occasion. This recipe evokes a taste of 1981, bringing back cherished memories of family visits and heartwarming hospitality. Get ready to be amazed by its decadent texture and subtle sweetness – you'll be hooked after just one bite!

Prep Time 20 mins

Cook Time 75 mins

Calories 401.1 kcal

Protein 11g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Pudina

1 cup stale bread, cubed
1/2 cup unsalted butter, softened
1 cup granulated sugar
Cocoa
Carnation Instant Milk
Custard Powder
Desiccated Coconut
Walnuts
Sultanas
Mixed Peel
Brandy

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How to Make Pudina

Preheat your oven to 190-200°C (375-390°F). Grease and flour a 9x9 inch baking pan.
In a large bowl, soak 1 cup of stale bread cubes in 1/2 cup of milk for 10 minutes. Gently squeeze out excess liquid before adding to the batter.
Add 1 cup granulated sugar, 1/2 cup unsalted butter (softened), 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup chopped walnuts or pecans (optional), and a pinch of salt to the bowl with the squeezed bread.
Beat with an electric mixer on medium speed for 2-3 minutes, until well combined.
Pour batter into the prepared baking pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool completely in the pan before cutting into small squares. Serve and enjoy!