Start the recipe by preparing the filling. I must say, it is quite possible to substitute raisins, or candied fruit, or sugar-nut mixture. But here I made this jam for the filling and happily stuffed them with apples and – whatever! On the pan pour Cup brown sugar – delicious to take Demerara from "Mistral". Put a piece of butter – 30 grams.

The molten sugar to put diced apples, pears, quince – everything, that is. Add the washed and soaked the dried fruit I have raisins and Valena cherry. Stir and simmer on low heat until tender. Pour the filling flavored with liqueur and sprinkle with spices. I took mix for mulled wine. Continue to cook until thicken. Ready stuffing to put thin layer on a plate and dry for a couple of days at room temperature. Then put in a tightly closed jar in refrigerator. Very flavorful and delicious. Before use can be mixed with chopped nuts.

Rice – I took the "Italika" from "Mistral", for dairy meals – the most it – pour boiling water and simmer cook until its complete evaporation. Then pour the rice, hot milk, a little salt and cook until absorbed milk. Cool.

Beat eggs with sugar – I took brown fine from "Mistral" - love to bake with it.

Add softened butter in small pieces, continuing to whisk.

Mix the rice with the eggs, pour the sifted with the starch and baking powder and the flour, add vanilla and mix well.

Apples scoop out the flesh and fill them with a jam-stuffed.

Put rice ground into a greased and sprinkled with breadcrumbs form. Press on top of apples and spread them with a layer of butter. A little sprinkle almond petals. Bake in a preheated 200 degree oven to raise the pudding and light brown. Then reduce heat to 170 degrees and bake until ready. The finished pudding remove from the mold on a wire rack and cool to lukewarm.

The finished pudding remove from the mold on a wire rack and cool to lukewarm. Moneeeeey - mmmmmmm!

Can be served warm or cool completely and serve with tea. Can be a little icing sugar on the pudding to give up.