- Sugar 100 grams. - Eggs 4. - Essence of vanilla 1 spoonful. - Shortening 150 grams. - Honey ¾ cup. - Flour leudante 2 cups. - Cinnamon 1 spoonful. - Powder of nuts ½ cup. - It trenches rolled 1 cup. - Nuts chopped 1 cup. - It cremates of milk ½ cup. - Powder leudante 1 spoonful. For the Cover: - It trenches rolled thick 1/3 cup. - Cold shortening in pieces ½ cup. - Sugar 3 spoonfuls.
- To beat to white point the sugar and the eggs. - To add the essence of vanilla. - To work with spatula the soft shortening and the honey. - To add the milk shake previous with encircling movements. - To sift the flour leudante and the cinnamon. - To unite with the powder of nuts, the oat and the thick chopped nuts and, as much as possible, toasts. - To incorporate to the previous preparation in two shifts and alternating with the cream. - To place in a budinera of 1 liter of capacity enmantecada and with paper shortening enmantecado in the base.
To elaborate the Cover:
- With all the ingredients, to carry out a granulated one with the yolk of the fingers and to place it above the pudding. - To bake 170 ºC during 50 minutes.
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