Bride's Pudding

Ingredients

• 1 piece bread leaven (fresh bakery yeast)
• 2 tbsp warm water
• 1 tbsp aguardiente (grape spirit)
• 1 tbsp wheat flour (for the leaven)
• 10 tbsp powdered sugar
• 6 tbsp butter
• 1 L flour (for the dough)
• cream
• crushed almonds (to line the mold)
• syrup mixed with Jamaica rum (to finish)

Instructions

1. Dissolve bread leaven in warm water with aguardiente, add flour, and ferment two hours under a cloth.
2. Knead the leaven with powdered sugar, butter, flour and enough cream for a soft dough.
3. Line a mold with crushed almonds, fill with dough, and rest four hours.
4. Bake in a hot oven.
5. Unmold and sprinkle with syrup mixed with Jamaica rum.