Maltese Pudina tal-Hobz (Bread Pudding) - Healthy and Vegan
Ask any Maltese person and the likelihood is that they prefer this to a Chocolate Brownie!
Equipment
- Food Processor
- Baking Dish (30 x 25 cm)
- Mixing Bowl
Ingredients
- 500 g Wholemeal Bread
- 350 ml Almond Milk
- Water enough to soak the bread
- 45 g Dates
- 150 g Sultanas
- 40 g Sweetener
- 40 g Sugar Free Dark Chocolate or vegan chocolate chips
- 3 tbsp Cocoa
- 1 Ripe Banana mashed
- 100 g Soya Yogurt
- 2 tbsp Coconut Oil
- 2 tbsp Agave Syrup
- 1 tsp Vanilla
- Pinch Nutmeg
- 1 tsp Mixed Spices
- 1/2 tsp Cinnamon
- 1 tsp Baking Powder
- 1 tbsp Cornflour
Optional mmix-ins
- 15 g chia seeds
- 15 g coconut
Instructions
- Pre-heat the oven to 180°.
- Soak the bread in milk & water for 20 minutes and set aside. Meanwhile, prepare the rest of the ingredients as per below.
- Make sweetener paste by blending dates, sultanas & sweetener of choice in a food processor, until the mixture resembles brown sugar. (Be sure to not over-process or your mixture will turn into a ball and will be very difficult to handle – 5 to 10 seconds should do the trick.)
- Add the dark chocolate pieces and pulse for another 10 seconds until the chocolate pieces are broken to small bits.
- Mash the banana and add all the remaining ingredients. Mix very well.
- Put the soaked bread in a colander and drain well using your hands to squeeze out the excess water. Don’t skip this step as your Pudina will be very liquidy.
- Mix in the sweetener paste and stir.
- Add in the banana-mash mixture and keep stirring until all the ingredients are very well combined, resembling brownie batter.
- Pour into a lined dish and bake for 50 – 55 minutes. You’ll know your Pudina is ready by inserting a skewer in the middle and it comes out clean.
- Let cool and refrigerate for a few hours before serving.