Chop all the dry fruits and nuts into small pieces.
Add them to fresh orange juice and mix well.
Leave them for a day at the least at room temperature (and in fridge if hot) and let them plump up.
To prepare the caramel, heat sugar in a thick bottomed pan on low flame.
Slowly, the sugar starts to melt and caramelize from the edges. Don’t mix it and let it melt completely.
If required you can shake the pan every few seconds. After about 4-5 mins, all sugar will be dissolved and caramelized. If you prefer a rich, dark pudding – caramelize the sugar until it is dark brown. Any further it will be too bitter.
Remove it from heat and quickly add warm water. Stand away from the pan as it will splutter. Mix well and set it aside to cool.
In a mixing bowl add all purpose flour and fresh bread crumbs. I used fresh multigrain bread and ground 4 slices to crumbs in my mixer.