Nut curd pudding

1 serving


Sieve crushed breadcrumbs through a sieve. Finely chop the nuts (or almonds scalded with boiling water and peeled), fry in the oven until light brown and rub in a sugar stupa. Clean the raisins from the twigs and rinse in warm water. Add sugar, butter, egg yolks, lemon zest, salt to the curd wiped through the sieve and carefully beat with a wooden spatula. Then mix the curd mass with crushed crumbs, nuts, raisins and then add the egg whites whipped into the thick foam and mix everything again. Lubricate the pudding tin inside with butter, sprinkle with sugar and fill with curd mass, fill the tin with 3/4, close with a lid and place in a large saucepan with water (water must fill the tin with 1/2 of the height). Put thick paper or double-stacked gauze on the bottom of the pan. Cover the pan and cook the pudding 1 about an hour, adding a little water as it boils. The uniform elasticity of the rising and slightly lagging from the edges of the curd mass is a sign of the readiness of the pudding. Put on a dish and serve hot with fruit syrup or sour cream.