My recipe for this Mauritian old school recipe was among the first I posted on this blog some 8 years back. The warm sticky pudding, known as poudine dipain, fondly brings back memories from one’s childhood, possibly involving siblings fighting over the largest piece. With more mothers joining the workforce, the art of making homemade treats for kids as they come back from school has slowly faded away. To keep our lepok lontan traditions alive, I wanted to share this classic recipe from Confessions of a Foodaholic where Sharmeen passes on her dad’s poudine dipain through simple fail-proof instructions. Because I cannot imagine my poudine without its caramel base, I felt compelled to tweak the recipe and swirled my pan with a good measure of caramelized sugar before pouring in the batter.

BREAD PUDDING/ POUDINE DIPAIN

Ingredients:

2 baguettes or 4 pains maison

2 cups full cream milk powder

1 cup granulated white sugar

125g butter, room temperature

1 teaspoon vanilla extract

4 cups cold water

Method:

  • Cut the baguette or pain maison into thick slices and leave to soak in cold water for about 1 hours.

  • Remove from water and drain well to remove any excess of water. Place in a bowl and mash slightly.

  • Add the milk powder, sugar, vanilla extract and mix till evenly combined. Stir in the softened butter.

  • Transfer the pudding mixture to a lightly greased round pan and top with almond flakes if desired.

  • Either bake the pudding in a preheated oven or cook it in bain marie until the surface is almost set.

  • Bake at 200oC for 45 minutes until golden or cook in bain marie for 1 hour, checking for doneness.

  • Leave to cool completely before unmolding on a serving plate and cutting into slices. Serves 8-10.

  • To make a caramel base for the pudding, coat bottom of the pan with melted sugar before baking.

Poudine Dipain/ Bread Pudding