How to make
Soak the raisins in lukewarm water for 15 minutes. Cut the peeled almonds into small pieces. Soak the dry bread in the milk. Squeeze half an orange and grate the peel.
In a large bowl, pour the sugar, add the softened raisins, squeezed and crumbled bread, cognac, flour, egg, crushed cloves, grated ginger, candied peels, cinnamon, nutmeg, grated orange peel and juice, almonds and the softened at room temperature butter.
Mix all of the products well. Slice the two oranges. Grease the bottom and sides of an ovenproof bowl with butter. Place orange slices on the bottom and sides. Pour the mixture into the bowl. Level it out.
Cover it with a piece of baking paper. Place the bowl in a deep pot of cold water. The water level should reach almost to the edge of the bowl. Put the pot with the bowl in a non preheated oven. Bake the Christmas Dessert for 3 hours at 300°F (150°C), by adding hot water from time to time.
Take the finished dessert out of the oven, wait about 20 minutes and turn it over onto a suitable plate. For the decoration, beat the egg white briefly with a fork. Dip the rosemary sprig and then roll it in the granulated sugar. Garnish the dessert with the sprig and cinnamon sticks.
Enjoy!
