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    Colomba pudding

    Use leftover colomba this Easter to create a delicious and rich pudding.

    Serves 4

    • Half a Colomba, sliced
    • 3 eggs
    • 40g brown sugar
    • 200g double cream
    • 400ml milk
    • A sprinkle of cinnamon
    • 50g cocoa powder
    • 2-3 mint leaves

    1. Mix the eggs, milk, cream, sugar, cocoa powder, and vanilla essence in a bowl.
    2. Place the Colomba cake slices in a round, tall baking tin and cover with the mixture.
    3. Bake at 200˚C for 15-20 minutes or until golden brown.
    4. Once ready serve by taking a spoonful out and placing it on a serving plate. Garnish with whipped cream and mint leaves and sprinkle with cinnamon.