Recipe: Maltese Bread Pudding

Most families have their own version of local bread pudding and some others just add whatever may be available in their store cupboards.  The Maltese bread pudding is dense and compact in texture and I share today Renato Briffas recipe from the well guarded recipes of the confectionary shop his family once owned in Old Mint Street, Valletta
You will need:
A baking tray of 35cm by 25cm x 6 cm deep
1 loaf Maltese bread and you can use up your stale bread 4 tablespoons cocoa powder 150g butter (melted) Zest of 1/4 lemon Zest of1/4 orange 4 eggs 1 Dical House Bourbon Vanilla Stick by Jurgen Langbein 25 g sultanas 1/4 teaspoon mixed spice 1/4 teaspoon cinnamon Pinch of nutmeg 25g chopped dark chocolate 2 tablespoons jam 1 shot of your favourite liquor 25g candied peel 50g Dical House Toasted Coconut Flakes by Rinatura Bio 75g ground almonds 70g custard powder Milk, enough to bring the mix dropping consistency and more for soaking the bread
Soak the stale bread in milk for at least an hour before and then drain it thoroughly.

Melt the butter and mix everything together in a bowl. I use a mixing bowl with a k beater but add the sultanas at the end by hand. Prepare a dish 35cm by 25cm...