Prepare the syrup by boiling the water, sugar and lemon juice for 5 minutes. Remove from heat, add the brandy and set aside to cool.

Beat the eggs and sugar for 15 minutes in a mixer until they get fluffy.

Mix the breadcrumbs, cinnamon, clove, baking powder in a bowl

And add them to the mixture with the eggs, folding them in with a spatula.

Finally add the walnuts and continue folding until they are incorporated.

Empty the mixture in a medium-sized buttered baking tray (about 33x28 cm) and bake in a preheated oven at 180°C for 40 minutes (use a knife to poke the karidopita, it should come out dry).

Pour the syrup carefully all over the karidopita using a ladle (not abruptly and not in one go).

Place one cup of milk in a bowl together with the pudding powder and the sugar and mix well.

Place the rest of the milk in a pot and when it boils add the cup with the dissolved pudding powder

And stir constantly over medium heat until it thickens.

When the pudding has cooled thoroughly spread it over the karidopita.

Heat the heavy cream and just before it boils pour it over the pieces of the couverture chocolate. Add the honey (and the brandy if you like) and stir well until you have an incorporated mixture.

Allow the chocolate glaze to cool a little and then pour it over the sweet. You should refrigerate it so that it is easier to cut it into pieces (due to the pudding).