Damasco Pudding

Prepare the filling: In a large saucepan, bring the Turkish dried fruit, water, and cornstarch to a boil over high heat, stirring constantly until dissolved

Reduce the heat and cook until the liquid has almost evaporated (about 20 minutes)

Remove from heat and let cool

Pulse the Turkish dried fruit in a food processor and reserve

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

Bring to a boil over high heat, stirring constantly until thickened

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

When cooled, add the pulsed Turkish dried fruit, mix well, and reserve

Liberally butter a 7.5cm x 12cm x 29cm English muffin tin

In a large bowl, whisk together the milk and rum

Brush the biscuits with this mixture and arrange them in the prepared muffin tin

To ensure the first layer is well settled, cut off 0.5cm from one end of each biscuit before placing it in the tin

Distribute one-third of the filling over the biscuits

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

Refrigerate until firm (about 6 hours)

Remove and unmold onto a serving plate

Remove the parchment paper and decorate with cut dried Turkish fruit

If necessary, trim the edges of the pudding with a knife to achieve uniformity

Serve immediately

215 calories per slice