Diplomat pudding (diplomate)

Instructions

1. Make the custard: bring the milk to a simmer with the split vanilla pod.
2. Whisk the yolks, sugar and cornflour, then pour the hot milk over them in a thin stream, stirring.
3. Return to the pan and stir constantly over medium heat until thickened (2 to 3 min). Cover with cling film pressed against the surface and leave to cool.
4. Mix the orange juice and rum. Dip the sponge fingers quickly into this mixture without soaking them.
5. Line the base of a round mould with sponge fingers, cover with half the custard, then repeat with another layer of sponge fingers.
6. Whip the cream with the icing sugar until it holds its shape, then fold it into the remaining custard.
7. Spread this cream over the sponge fingers, scatter with candied fruit and refrigerate for at least 4 hours.
8. Unmould onto a plate and decorate with toasted almonds before serving well chilled.