Sunshine Pudding

Ingredients

For the First Layer:

• 20 apricots
• 3 cups water 
• 1 cup sugar 

For the Second Layer:

• 8 gm China grass 
• 1 ½ cups water 
• 1 tin condensed milk 
• 5 cups milk 
• 5 tbsp sugar 
• 1 tsp vanilla or almond essence 

For the Third Layer:

• 7 gm China grass 
• 1 ½ cups water 
• 3 cups fresh orange juice 
• A little lemon juice 
• Sugar as required

Preparation

Deseed the apricots and cook it with water.
When the apricots are cooked well, add sugar and mix well.
When it thickens to the consistency of sauce, remove the vessel from the flame and allow it to cool to room temperature. Spread it onto a glass dish.
To prepare the second layer, first soak the China grass in water for ten minutes. Then warm the China grass till it melts.
At the same time, mix the milk, condensed milk and sugar in a pan and heat it. Keep stirring continuously.
When the China grass has melted completely into the water, gently pour it into the milk mixture, which is being heated on the stove.
Remove the milk mixture from the flame, add essence and allow it to cool to room temperature.
Next, pour this mixture over the apricot layer and keep it in the refrigerator to set.
For the third layer, soak the China grass and melt it on a low flame.
At the same time, mix together the fresh orange juice, lemon juice and sugar and heat it. When the China grass has melted completely, add it into the orange juice mixture and remove it from the fire.
Place this orange juice mixture in the refrigerator, and when it begins to set, take it out of the refrigerator. Using a large ladle or spoon, evenly spread this mixture on top of the pudding, as the third layer. Leave the pudding to set once again, in the refrigerator.
Garnish with cherries, orange slices and caramelized nuts.

(by Vimala Abraham)