Pudding, rye bread "Thick"

400 g rye bread

200 g dried fruit

100 g sugar

4 glass water

2 tbsp. starch

orange peel

For pudding you need to take the stale pieces of crust and crust of bread, toast them in the oven, then put in a saucepan, pour 2 cups of boiling water, boil.

Separately, dissolve the sugar in a glass of water, put in the fruit syrup until tender.

RUB the bread through a sieve with broth, add to the fruit in the syrup, boil.

The starch to dissolve in a glass of cooled boiled water to enter into the mixture while stirring, until thick warm up.

Serve the pudding, rye bread "Thick" in the cold with milk, sprinkle with sugar.