Beat butter, sugar and eggs until very creamy. Soak the ribs in the milk, squeeze them out and add them. Fold in almond kernels, nuts and raisins.
Grease a cone mold and sprinkle with bread flour. Pour in the dough and close the mold tightly. Boil in a water bath for 10 min at high temperature, followed by another 1O min at medium heat. Take out, rest for 5 minutes and turn out.
Serve with juice sauce.
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