Ingredients

• Liquid honey: 300 g
• Sugar: 150 g
• Boiling water: 1 cup
• EGRAN Rye Flour: 300 G
• A hint of salt
• Baking Soda: 1 teaspoon
• Rum: 2 teaspoons,
• Anise seeds: 1 tablespoon
• Cinnamon: 1/2 teaspoon
• Ground Almonds: 50 g
  

Preparation

1- Put the honey into a bowl, add the sugar and boiling water, and beat until the sugar melts.
2-Mix the flour, salt and baking soda. Pour into honey mixture until dough is consistent. Add the vanilla extract, rum and almonds.
3- Add the vanilla extract, rum and almonds. Mix well and pour into a buttered pudding pan. Cook in the oven at medium temperature for 1 1/2 hours.
Note: ideal to be eaten within 48 hours once prepared.