Damasco Pudding

Prepare the filling: in a large saucepan, combine the Turkish Delight, 1/3 cup of cornstarch, and water

Stir constantly until the cornstarch dissolves

Avoid the mixture to thicken and remove from heat

Let it cool down

Grate the Turkish Delight coarsely and set aside

In another large saucepan, mix well the flour, remaining cornstarch, milk, egg yolks, and bring to a boil

Stir constantly until thickened

Remove from heat and let it cool down, covered with plastic wrap to prevent a skin from forming

When cooled, add the grated Turkish Delight and mix well

Set aside

Mold with plastic wrap a 12cm x 29cm English cake pan

In a large bowl, mix the milk and rum

Soak the biscuits in this mixture and arrange one layer at the bottom of the prepared pan

To ensure the biscuits from the first layer are well settled, cut off, using a fine saw, 0.5 cm from one end of each biscuit before placing it in the pan

Spread one-third of the filling over the biscuits

Alternate with two more layers of biscuits and cream, ending with a biscuit top

Chill in the refrigerator until firm (about 6 hours)

Unmold and place on a decorative serving plate

Remove the plastic wrap and decorate with Turkish Delight slices

If necessary, smooth out any rough edges with an electric knife to achieve uniformity

Serve afterwards

215 calories per slice