1 batch fruit or wine jelly mixture (approximately 2 cups / 480 ml, prepared per a standard period jelly recipe)
1 Slices of banana (quantity to taste)
1 Thin strips of dried figs, seed side down (quantity to taste)
1 Optional additional fruits: oranges, dates, and English walnuts
1 batch Cream Sauce I (prepared separately)
Instructions
1. Prepare the fruit or wine jelly mixture according to your chosen recipe and allow it to cool to just above setting point (it should be syrupy and pourable but not yet firm).
2. Set a decorative ring or pudding mould (approximately 6-cup / 1.4 L capacity, roughly 8 inches / 20 cm in diameter — see notes) in a pan of ice water to chill the mould.
3. Pour jelly mixture into the mould to a depth of about 1/2 inch (1.25 cm). Allow to stand in the ice bath until fully firm, 8-12 minutes, until the layer holds its shape when the mould is gently tilted.
4. Arrange decorative fruit on the set base layer: lay banana slices flat and radiate thin fig strips outward from each banana slice, seed side facing down against the jelly.
5. Cover the arranged fruit by adding jelly mixture one spoonful at a time, taking care not to displace the fruit decoration. Allow this layer to become firm in the ice bath, 8-12 minutes, until no liquid jelly is visible and the surface no longer shifts when touched.
6. Continue layering: add additional fruit (oranges, bananas, dates, figs, English walnuts, or a combination), then cover with jelly mixture added by spoonfuls. Allow each layer to firm completely in the ice bath before proceeding. Repeat until all fruit and jelly mixture are used.
7. Once fully built, cover the mould and refrigerate until completely set and cold, at least 2 hours or overnight.
8. To unmould: briefly dip the outside of the mould in warm water for 5-10 seconds, run a thin knife around the upper edge, invert onto a chilled serving plate, and lift away the mould. The pudding should release cleanly and hold its shape; if it does not release, return to the warm-water dip for a few additional seconds.
9. Serve with Cream Sauce I passed alongside.
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