Diplomat Pudding

'Dissolve the cornstarch in a little milk.'

'Combine the egg yolks, mix well, and cook in a small saucepan.'

'Add the remaining milk and 1/4 cup of sugar

Heat over low heat, stirring constantly until thickened.'

'Stir in the grated lemon rind and set aside.'

'Cook the dried apricots in water with the remaining sugar until soft and syrupy.'

'Drain and cut into small pieces.'

'Line a 12x25cm English cake pan with parchment paper.'

'To assemble the pudding, make layers of buttered biscuits, apricot mixture, and custard

Press down firmly on each layer.'

'Cover with aluminum foil and refrigerate for at least 4 hours.'

'When ready to serve, remove from the refrigerator and unmold.'