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

Method:

1. Break bread into crumbs and mix with sugar and butter.
2. Spread on a baking tray and keep in a mode oven till golden brown. Allow to cool. Mix in the cinnamon powder.
3. Method for Orange Cream Layer
4. Soak gelatin in 4 tbsp of water.
5. Whip the cream till thick.
6. Mix orange juice with condensed milk. Add the orange rind.
7. Dissolve the gelatin and add to the condensed milk mixture.
8. Stir over ice till the mixture begins to thicken.
9. Reserve 1/2 cup of whipped cream for topping and mix the rest into the condensed milk mixture.
10. Pour in a pudding dish.
11. Place in the refrigerator to set.
12. Just before serving, spread the reserved cream on top and sprinkle the cinnamon crunch over it. And serve with marmalade sauce.
13. Method for Marmalade sauce:
14. Mix corn flour to a paste with little water.
15. 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.