Pudding, rye bread "Transparent"

200 g rye bread

4 glass water

glass ? sugar

3 tbsp. potato starch

2 tbsp. raisins

orange zest and grated lemon

In the oven on a baking sheet brown sliced bread, then put it in a pan, pour 3 cups of boiling water and leave for half an hour.

Drain the liquid into another bowl, add the zest, sugar, washed raisins, boil.

The starch to dissolve in cold water, stir, pour it into the jelly, bring all to a boil.

Served pudding, rye bread "Transparent" chilled milk.