Damasco Pudding

Prepare the filling: In a large saucepan, combine the apricot, water, and cornstarch

Whisk constantly until dissolved

Reduce heat and simmer until the liquid is almost dry (about 20 minutes)

Remove from heat and let cool

Pulse the apricot in a food processor to chop finely, then set aside

In another large saucepan, whisk together the all-purpose flour, remaining cornstarch, milk, and egg yolks

Bring to a boil over high heat, whisking constantly

Remove from heat and let cool covered with plastic wrap to prevent skin formation

When cooled, add the chopped apricot and mix well

Set aside

Butter a 7.5 cm x 12 cm x 29 cm English muffin tin

In a large bowl, whisk together the milk and rum

Dip the biscuits in this mixture and arrange them in the prepared muffin tin in the direction of width

To ensure the first layer is well set, cut each biscuit with a fine serrated knife to remove about 0.5 cm from one end before placing it in the tin

Spread 1/3 of the filling over the biscuits

Alternate two more layers of biscuits and cream, finishing with biscuits

Chill in refrigerator until firm (about 6 hours)

Remove and unmold onto a serving plate

Peel off the butter paper and decorate with dried apricot strips cut into strips

If necessary, trim the edges of the pudding with a knife to make it uniform

Serve immediately

Calorie count: approximately 215 per slice