Mix raisins and dried cranberries (half of 250 gr.) In a bowl, pour the alcohol (200 ml.) And remove in the refrigerator overnight.
Grate the peel of the orange and lemon.
In the bowl of a mixer, beat butter steady room temperature (250 gr.), Sugar (275 gr.) And peel, eggs (4 pcs.) one by one.
In a separate bowl sift flour (150 gr.) And spices (cinnamon, nutmeg, ginger, salt - 1/2 tsp), add to the oil mixture, pour breadcrumbs (140 gr.). All is well, beat until smooth.
Take our berries with alcohol and put in the bowl.
Ovenproof bowl (about 1.8 liters or two 1 liter) oil the butter and flour. At the bottom put a circle of parchment.
We spread the dough, tamping well, ideally the test will be up to the edge of the bowl. It will be quite thick and sticky, I apply it with a spoon. In which case, add more flour and breadcrumbs. Top placing another circle of parchment, then foil wrap folded in half on top of the bowl.
At the bottom of the pot put larger diameter towel, put the bowl with the future and pour boiling water dessert until mid-height of the bowl. Put on medium heat and cook for 4-5 hours, occasionally pouring boiling water.
After 4 hours, it will be ready, but better hold another half an hour, just to be sure. Ready to give the pudding cool completely, remove the foil and carefully invert onto a flat plate. You may need to spend a thin knife along the sides of the bowl to the pudding came willingly.
Serve as a warm and cooled down. On top you can pour in the vanilla cream sauce, or something so neutral. You can not water at all.
Sauce recipe: 100 grams cream 33% fat, 2 tsp vanilla extract, and a couple of tablespoons of starch. Cook everything in a skillet to desired thickening over medium heat. If necessary strain.