Ingredients

• For Cinnamon crunch topping:
• bread - 2 slices
• butter - one and a half tbsp
• sugar - one and a half tbsp
• cinnamon powder - 1/4 tsp
• For orange cream layer:
• gelatin - 1 tbsp
• condensed milk - 1 tin
• fresh orange juice - one and half cup
• fresh cream - 1 cup
• grated orange rind - 2 tsp
• For marmalade sauce:
• orange marmalade - 1/2 cup
• water - 1 cup
• corn flour - 1 tbsp

How to Make Orange Cinnamon Crunch

• Break bread into crumbs and mix with sugar and butter.
• Spread on a baking tray and keep in a mode oven till golden brown. Allow to cool. Mix in the cinnamon powder.
• Method for Orange Cream Layer
• Soak gelatin in 4 tbsp of water.
• Whip the cream till thick.
• Mix orange juice with condensed milk. Add the orange rind.
• Dissolve the gelatin and add to the condensed milk mixture.
• Stir over ice till the mixture begins to thicken.
• Reserve 1/2 cup of whipped cream for topping and mix the rest into the condensed milk mixture.
• Pour in a pudding dish.
• Place in the refrigerator to set.
• Just before serving, spread the reserved cream on top and sprinkle the cinnamon crunch over it. And serve with marmalade sauce.
• Method for Marmalade sauce:
• Mix corn flour to a paste with little water.
• Add remaining water to jam and melt over a low flame. Add corn flour mixture. Bring to a boil and simmer for 1 minute. Cool and chill in the refrigerator.