Instructions: Soak the bread with orange and coffee until it becomes a pulp.

Beat the egg yolks and add them to the bread. While stirring, add also sugar, sultana raisins, orange, Tia Maria and spices.

Whip the whites and fold them into the mix.

Butter a 1.5lt baking pan, put the mix inside and spatter its surface with butter curls.

Bake for 35 minutes at 180c, until the pudding becomes golden brown.

Leftover Potential: Keeps for 2-3 days in the refrigerator.

Serve with... whipped cream

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