INGREDIENTS
- For Cinnamon Crunch Topping:
- fresh bread crumbs - 1 cup
- butter - 3 tbsp
- sugar - 3 tbsp
- cinnamon powder - ½ tsp
- For Orange Cream Layer:
- gelatin - 1 tbsp
- fresh cream - 1 cup
- condensed milk - 1 tin
- milk - 1 tin
- orange essence - ½ tsp
- METHOD
- For Cinnamon Crunch Topping:
- Mix bread crumbs with sugar and butter.
- Spread on a baking tray and keep in a moderate oven till golden brown.
- Allow to cool. Mix in the cinnamon powder.
- For Orange Cream Layer:
- Soak gelatin in 4 tbsp of water.
- Whip the cream till thick.
- Mix with condensed milk with milk.
- Add the orange rind or essence.
- Dissolve the gelatin and add to the milk mixture.
- Stir over ice till the mixture begins to thicken.
- Mix in the cream (reserve some for top).
- Pour in a pudding dish.
- Place in the refrigerator to set.
- Just before serving, spread cream on top and sprinkle the cinnamon crunch over it.
