Green Mountain Christmas Pudding

Cut whole peaches into wedges and put them in a high glass bowl (capacity at least 3.5 l). Add sponge cake and almond flakes and pour rum over them. For the jelly, boil raspberries with 130 g sugar and strain. Mix with the peach juice and dissolve the soaked gelatin (soak in cold water for about 10 minutes) in the still warm mixture. Pour the liquid jelly over the biscotti and almond mixture and mix a little, but only enough to keep the texture. Cover with plastic wrap and refrigerate (preferably overnight). For the custard, mix 0.3 l milk with the custard powder (4 packets). Bring 1.7 l of milk to a boil with the remaining sugar and stir stirred custard powder into the boiling hot milk using a whisk. Boil for approx. 1 minute. Cool the pudding slightly while stirring and then spread over the cooled jelly mixture, cover with cling film and chill again. Before serving, whip the whipped cream until stiff and spread on the cold pudding mixture. For the almond flake brittle, melt the butter and melt the sugar until light brown and caramelized. Toast the almond flakes in it (you can add a little sugar here if the flakes are not coated enough with sugar). Caution: sugar must not brown too much, otherwise color will form or the sugar will taste burnt and be harmful to health. Put the mixture on a baking tray covered with a

Preparation Tip:

It is best to cool the pudding, stirring constantly (otherwise lumps will form), over a bowl filled with cold water and ice cubes. Spread the cooled pudding on the jelly with a pastry card.

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