Prep 15 mins
Cook 1 hr
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.
- 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)
- 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.
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]