Maltese Bread Pudding ( Using Up Stale Bread)

• 1 loaf bread (a few days old)
• 50 g butter
• 125 g sugar
• 2 -3 eggs
• 1 apple, peeled and grated
• 5 tablespoons cocoa powder
• 200 g sultanas
• 200 g raisins
• 2 tablespoons candied peel
• 2 teaspoons mixed spice
• 1 teaspoon vanilla
• 1 tablespoon Scotch whisky (*optional)
• 1/2 teaspoon anise or 1/2 teaspoon fennel seed
• 1 tablespoon extra sugar

1. Soak the bread , in water foe about an hour until soft. ( cut loaf in half).
2. Pre heat oven to 200C and grease a rectangular baking dish measuring about 30cmx 20cm.
3. grab the loaf with your hand and squeeze out excess water. You can put the bread in a clean tea towel and squeeze.
4. Put the soggy bread in a processor with the other ingredients except the dried fruit and mix well.
5. Add the dried fruit and pulse until combined.
6. spread in the baking dish and flaten surface with a spatula.
7. Sprinkle the extra sugar and anise seeds on top.
8. Bake for about an hour, until it feels firm .
9. serve warm or at room temperature ( or in summer, cold from the from fridge, or at least thats the way I like it :-).

bread, butter, sugar, eggs, apple, cocoa powder, sultanas, raisins, candied peel, mixed spice, vanilla, scotch whisky, anise, extra sugar

Taken from www.food.com/recipe/maltese-bread-pudding-using-up-stale-bread-372170 (may not work)