CALATRAVA BREAD PUDDING

Anyone who grew up in Murcia remembers those family dinners at weekends, when calatrava bread pudding was the star dessert on the menu at restaurants, or at birthday parties, with candles sticking out.

Its heyday may be over, but the flavour and texture of this classic sweet from our #1001FlavoursRM is more than alive in our minds and on our taste buds. It's one of many treats born out of "necessity cooking" - something that¿s very relevant right now. .

Today's recipe has a star ingredient: love. That's what grandmas and mothers have added to this exquisitely simple treat for decades. It's a dessert that's all about tradition, and now you can prepare it at home following these simple steps. .

A tip: use the biscuits you see in the video. Others will work, but not as well. Enjoy! .

Difficulty: a mother or grandmother's love sweetened with nostalgia. .

Recipe:
4 eggs
500g sugar
1L milk
50ml water
6 butter biscuits or bread from the previous day.

Beat the eggs in a large bowl. Add 450 grams of sugar and beat. Add the milk, and continue beating. Set the mixture aside. Put 50 millilitres of water and 50 grams of sugar in a saucepan on a low heat until caramelised. Put the caramel in a mould. Place the biscuits or the bread on top of the caramel. Pour the mixture from earlier on top. Put the mould on an oven tray and over the bottom with water to make a bain-marie. Bake at 150°C for around 60 minutes. Remove from the mould, and it's done.

Preparation tips: Be careful not to let the caramel burn, as it will have a bitter flavour. You can add more or less sugar to the mixture to taste. When baking, place a piece of tin foil on top if you don't want the biscuits to be very brown. There are also some people who prefer them well-browned. It can be served with whipped cream or fruit.