Ingredients

Features

Description

First, prepare the filling: finely cut dried fruits and nuts. Then put them in a large bowl, add to the same zest and spices. All mixed with lemon juice and fields. Cover and infuse overnight. If you do not cook pudding the next day, close the bowl tightly with foil and place in the refrigerator, but no more than 3-4 days. Form to anoint butter pudding. In a bowl, unite the flour and breadcrumbs. Now drive a fork oil until the mixture begins to resemble coarse sand. Add the sugar, fruit and eggs. All mix, shift into the form and push the top to the pudding tightly packed. Cover with foil shape, tighten the rope. Put in the form of a pot of hot water and cook in the oven in a water bath for 6 hours (the water from the pot will boil over, so pour the boiling water as necessary). Ready pudding to cool and cover with a piece of parchment and foil. Store it in a cool dark place at least two weeks (preferably monthly) to pudding ripe.

Translated by site: wday.ru