 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
|
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. 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) |
Directions:
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.
|
|