Roast almond slivers in a frying pan without fat until golden brown. Finely chop the dried apples, candied orange peel and walnuts, place in a saucepan with the raisins and cranberries, add 200 ml of water and bring to the boil. Remove the saucepan from the heat and let the fruit stand for 5 minutes. Pour into a sieve, drain and shape into a bowl. Pour 5 tbsp of whisky over it.
Finely crumble the toast with your hands. Beat nutmeg, cinnamon, butter and lemon zest with the whisks of a mixer until creamy and gradually add the egg yolks. Fold in cooled almond slivers and soaked dried fruit.
Whip egg whites and 1 pinch of salt until stiff, swirling in brown sugar. Fold toast crumbs and egg white mixture alternately into butter mixture.
4. Grease 3 ovenproof glass molds with lids (each holding 600 ml) with butter and sprinkle with bread crumbs. Fill 2/3 of the pudding mixture into the molds, garnish with man deln, close with lids. Place molds in a large gratin dish on the broiler on the lowest rack. Fill gratin dish 4 cm high with hot water.
Cook the pudding in the heated oven at 180 °C (gas 2-3, convection oven 170 °C) for approx. 90 min.
While still warm, drizzle the remaining whisky over the pudding. The pudding will keep refrigerated in the mold for 6-8 days. Reheat slightly before serving.
Tip: If you don’t want to cook the pudding in small bowls to give as a gift, you can cook the whole amount just as well about 4 cm high in a G
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