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.

Add baking powder, baking soda, cinnamon powder, nutmeg powder, cloves powder. Mix well.

Add the soaked dry fruits & nuts to the caramel sauce and add curd, oil as well as vanilla essence. Mix well.

To this wet mixture, add the dry mixture. Combine until there are no lumps.

Prepare the pressure cooker by adding enough water at the bottom of it and place a stand. Bring the water to a slow boil.

Prepare a heat resistant bowl (I used my borosil 750ml bowl) by greasing it with butter. Pour the batter until it is half filled.

Cover the bowl with alumimium foil and tightly tie it using a twine thread.

Place the bowl in the pressure cooker and steam cook it for 2 hours on medium to low flame. Every 20 minutes or so, open the cooker and check if there is enough water, add some if needed.

Remove the bowl from the cooker after two hours and remove the foil. Let it cool down completely before inverting it out.

Don’t cut the pudding until it completely cooled down. Best served after a day! You can sprinkle it with icing sugar.