150gr. bread crumbs
125gr. brown sugar
1 teaspoon baking powder
250gr. brandied fruits*
130gr, butter(frozen and grated)
50gr. chopped walnut(boiled 3 times, and roasted)
50gr. chopped roasted cashew
3 whole egg, whisked
50 ml. rum
1 tablespoon grated orange zest
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground star anise
1 teaspoon ground nutmeg
Mix all the ingredients lightly and let sit for ten minutes. Butter metal cups(like cupcakes or muffin tins), add flour and shake excess. Add mix to about 2/3 up. Put the cups in a steamer and cook for 5-7 minutes until ready. Use a wooden skewer to check. When it comes out dry, the pudding is ready.
I served this with dulce de leche, which can be quite tricky and time consuming to make at home, so use your favorite sauce.
* Drop dried fruit (I used Vietnamese candies tomatoes, and raisins, but you can use your own mix) into boiling water for one minute. Take our and put in brandy for one day. Strain (don’t throw away the booze! Drink, or reuse), and chop.
Note: Pictures and Recipe fully belong to Daluva. Contact Shay (owner) for further questions 🙂