READY IN: 1hr 15mins
Recipe by busyozmum

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.

Top Review by Sydney Mike

Almost passed on this but after reading it I found it just too intriguing to let go, & I'm glad I didn't 'cause IT MAKES FOR AN EXTREMELY TASTY DESSERT, & one I want to make again for company sometime! The brandy I used had an apricot flavor! Thinks for thie wonderful keeper! [Tagged, made & reviewed for one of my vegetarian partners in the Vegetarian/Vegan Recipe Swap 3]

Ingredients Nutrition

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


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

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