1 Wine Jelly (see notes — referenced companion recipe)
1 Dried figs, halved crosswise, soaked in Wine Jelly
1 Spanish Cream (see notes — referenced companion recipe)
Instructions
1. Prepare Wine Jelly according to the companion recipe on the same page. Allow it to cool until it is just beginning to set, syrupy but still pourable.
2. Pour a thin layer of Wine Jelly into the bottom of a decorative mould (approximately 4-cup / 950 ml capacity — see notes on vessel size). Refrigerate until fully set, 30-45 minutes, until firm and no longer tacky to the touch.
3. Soak halved figs (cut crosswise) in cooled but still liquid Wine Jelly for 10-15 minutes, until the figs are lightly coated and beginning to absorb the jelly.
4. Arrange the soaked fig halves around the upper interior sides of the mould, seed-side facing outward against the mould wall, pressing gently so they adhere to the set jelly base.
5. Prepare Spanish Cream according to the companion recipe. Pour the Spanish Cream into the centre of the mould, filling the space enclosed by the ring of figs.
6. Refrigerate the assembled mould for a minimum of 3 hours, and up to overnight, until the Spanish Cream is fully set — it should not jiggle when the mould is gently shaken.
7. To unmould: briefly dip the outside of the mould in warm water (about 5-10 seconds) to loosen the jelly layer, then invert onto a serving dish. The pudding should release cleanly; if it does not, repeat the warm-water dip for 3-5 seconds more.
8. Garnish as directed — see notes regarding the truncated OCR text at the end of the original recipe.
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