Pudina Food

PUDINA

Pudina image

I got the recipe from a good friend's Maltese mother when I was first married back in 1981. We would visit and her mother almost always had a batch of this very moist, dense, rich cake that was almost pudding like in consistency. She cut it into small squares to serve but I often had several as I find it irresistible.

Provided by busyozmum

Categories Dessert

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 11

Ingredients

1 loaf bread (crusts removed)
100 g butter, melted
1 cup sugar
2 tablespoons cocoa
1/2 cup Carnation instant milk (condensed milk, not sweetened)
2 tablespoons custard powder
1/2 cup desiccated coconut
1/2 cup walnuts, chopped
500 g sultanas
100 g mixed peel
1 dash brandy (a splash)

Steps:

Soak the bread in water and immediately squeeze out the excess.
Place all ingredients into a large bowl and mix together well.
Turn into a greased tin and bake for 1 hour at 190-200°C.

PUDINA

Pudina image

I saw this recipe being made on SBS Food Safari. It came from a series based on Malta, and this recipe took my eye. It was served in small squares, and looked very much like a Christmas cake. I have not made this yet, but will be making it very soon.

Provided by Tisme

Categories Dessert

Time 1h20m

Yield 16-20 serving(s)

Number Of Ingredients 11

Ingredients

1 loaf bread, day-old
375 g sugar
2 tablespoons custard powder
2 tablespoons cornflour
4 tablespoons cocoa
2 eggs, beaten
500 g mixed dried fruit
250 g almonds
250 g glace cherries, halved
vanilla
4 tablespoons brandy or 4 tablespoons sherry wine

Steps:

Preheat oven to 200°C.
Tear bread into small pieces and soak in cold water for 15 minutes until soft.
Place bread in a colander and mash, draining liquid.
Transfer to a large bowl and add sugar, custard powder, cornflour and cocoa.
Stir in beaten eggs and mix well.
Add dried fruit and half of the almonds and glacé cherries. Add vanilla and whiskey.
Pour into a baking dish or slab tin and decorate with remaining cherries and almonds.
Bake for 45 minutes to 1 hour (check puddina by piercing with a toothpick - the toothpick should be dry when you remove it).
Cut into squares and serve warm or cold.

Nutrition Facts : Calories 415, Fat 11, SaturatedFat 1.1, Cholesterol 23.2, Sodium 218, Carbohydrate 74.3, Fiber 5.5, Sugar 38, Protein 7.6

PUDINA (MINT) CHUTNEY

Pudina (Mint) Chutney image

This is a very versatile chutney and can be used in many ways. I love mixing this chutney with butter and spreading it on bread for sandwiches. I also add some to my omelets.

Provided by SUSMITA

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 5m

Yield 8

Number Of Ingredients 6

Ingredients

3 cups mint leaves
2 fresh green chile peppers, or to taste
2 tablespoons lime juice
1 tablespoon white sugar, or more to taste
salt to taste
water, as needed

Steps:

Combine the mint leaves, green chile peppers, lime juice, sugar, and salt in a food processor and grind into a fine paste. You might need to add some water to help grind all the leaves. Taste test and adjust amounts of salt and sugar to your liking.

Nutrition Facts : Calories 14.6 calories, Carbohydrate 3.5 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.5 g, Sodium 1.2 mg, Sugar 2.2 g

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