- bread crumbs - 230 Grams (ingredients for pudding :)
- dark raisins - 1 Glass
- golden raisins - 1 glass
- currant - 1 cup
- sugar - 1 1/3 Cups
- cinnamon - 1/2 teaspoonfuls
- nutmeg - 1/2 teaspoons
- Butter - 220 Grams
- salt - 1/2 teaspoonfuls
- eggs - 4 pieces
- almond extract - 3 drops
- bitter orange marmalade - 1/2 cup
- bourbon or dark rum - 1/2 cup
- powdered sugar - 2 cups (ingredients for sauce Hard :)
- butter - 10 items. spoon (room temperature)
- fine sea salt - 1/4 Teaspoons
- brandy or cognac - 2 Art. spoons
Break the stale bread or crackers into the food processor. Grind to a coarse crumb. Add raisins and currants, grind again, trying not to turn everything into a paste. Then add the remaining ingredients for the pudding and whip. All carefully mix. Lubricate the sides of the pudding mold with oil, spread the bottom with baking paper. Pour the pudding mixture into the mold. Place the form in a large saucepan. Pour water into the pan by 1/3 (Not in shape!), Bring to a boil, cover tightly. Steam for 6 hours. After that, remove the foam and cool the pudding. Place the form with pudding in the refrigerator for a few days (preferably for a week). Before serving, you need to warm up the pudding and mix all the ingredients for the sauce. Serve with sauce.
Servings: 5-7