Pudding with small hat to lift

Preparation

1. Chopping dates and apricots. Combine with raisins and orange juice, then soak for 1 hour.
2. Butter a heat-resistant bowl of 1.8 to 2 liters. Mix butter and sugar, add eggs and flour, breadcrumbs, almond, baking powder and cinnamon. Stir in apple and fruit with their juice.
3. Stir in the bowl without exceeding three quarters of the volume of the bowl. Cover with baking paper and then aluminum, forming a fold for steam; tie firmly under the rim.
4. Place on a heat-resistant grill or saucer in a large saucepan. Add simmering water halfway up the bowl. Cover and cook at low simmering 3 hours to 3:30, until a paste is well taken, completing the hot water if necessary.
5. Let stand for 20 minutes, remove string, aluminum and paper and then unmold. Allow the dome to firm up 1 hour before cutting.
6. Cut out at the top a round hat 8 cm and 2 cm thick with a saw knife. Gently remove it, then dig an additional cavity 1.5 cm deep under this hat. Keep the crumbs aside.
7. Mix marmalade and candied orange, then fill the trough to the edge, without forcing: use about 70 to 90 g according to the actual shape and serve the rest next to it. Put the hat down.
8. At the service, remove the hat with a large spatula and lay it flat next to it. The pudding remains whole and the orange center is visible; serve warm or fresh, without buckling.