Orange Peach Pudding

For the custard:
Over medium flame in a double boiler, combine condensed milk, cream and egg. Whisk continuously until thickened to custard consistency, when thermometer registers 170°F.

Sprinkle gelatin over water, stir until it dissolves and add to custard mixture. Keep aside to let cool. Stir in the orange juice and cut up peach pieces and combine well with the custard.

For the syrup:
In a separate sauce pan over medium high heat, melt sugar in water. Add the ginger piece. Boil sugar/water and bring it to a light syrup consistency, about 3 minutes. Let cool a bit. Take out the ginger piece.

Pour in rum and reserved juice from peaches and mix well.

For the final assembly:
Poke holes with a fork or skewer along top of cake layers, piercing through to the bottom.

Place first layer of cake onto a glass dish large enough to accommodate the length and breadth of cake. It could be cut up to perfectly fill and line the bottom of the dish.

Sprinkle 1/2 of the sugar syrup over the cake, allowing it to go through and be absorbed in the cake.

Pour 1/2 the custard mixture over the first cake layer and top with the second layer of cake. Repeat with the remaining syrup and custard.

In the stand mixer, place cream and beat on high, about 3-4 minutes until soft peaks form. Spoon in the sugar and beat until incorporated. Spread the cream over the final layer of custard.

Drain the Mandarin oranges and arrange over the assembled pudding. If using fresh oranges, make sure sure there are no seeds and place on top of the cream layer.

Allow to cool in the refrigerator and serve well chilled.

Recipe adapted from Kunchacko Boban.