A traditional Maltese dessert created originally to use left-over, stale bread. Every Maltese family has a version of this recipe, however this one is the recipe my boyfriend made to follow his grandmothers' recipes, with little tweaks here and there. 

Makes a 10x8 inch dish 

• 1/2 a slightly stale loaf of bread
• 2 tbsp cocoa powder
• 2 tbsp brown sugar 
• 1 tbsp sugar 
• 1/2 tsp vanilla extract 
• 1/2 tsp almond essence 
• 1/4 cup shredded coconut 
• 1 tsp cinnamon 
• 1/4 cup dried fruit mix
• 1/4 cup walnuts, chopped 
• 1 tsp mixed spice
• 1 tbsp sherry 
• 1/2 pkt tea biscuits 
• 1/4 cup coconut milk
• milk (enough to make a soggy mixture)

Directions:
Tear the bread up in small chunks and soak in milk for about 20 minutes. Squeeze the excess milk from the bread and reserve. Break up biscuits into small chunky bits. Mix everything with the bread to have a soggy mixture which does not hold shape. If required add some of the reserved milk. 

Put in a lightly greased dish and bake at 160 degrees C for about 35 to 45 minutes, until a skewer inserted in the pudding comes out clean.