Darkness and Storm Pudding Pie

Ingredients:

Cake

• 14 plates whole grain graham crackers
• 3 tbsp. cane sugar
• 1 tbsp coarsely chopped candied ginger + extra for garnish
• 6 tbsp (90 g) butter, melted
• 1 tbsp dark rum
• Special equipment: pastry bag with a star tip

Rum pudding

• 3 cups whole milk
• 1.25 cups cane sugar
• 0.5 cup + 2 tablespoons cornstarch
• 6 large egg yolks, lightly beaten
• 1 tbsp. grated ginger
• 1 teaspoon fine salt
• 3 tbsp (45 g) butter, cut into pieces
• 3 tbsp dark rum

Rum and lime-flavored whipped cream

• 3 tablespoons powdered sugar
• 1 tbsp dark rum
• 1 teaspoon lime juice
• A pinch of fine salt
• 1 cup heavy cream

Preparation:

1. Prepare the cake layerPreheat oven to 170°C. In a food processor, process the graham crackers, sugar, and candied fruit into fine crumbs. Add the butter and rum and blend until a soft, moist mixture forms. Press the mixture into the bottom and up the sides of a 22cm (9.5in) pan to form a crust.
   
   Bake until the crust is set, about 12 to 15 minutes. Then cool on a wire rack.
2. Make rum puddingPlace a fine-mesh sieve over a bowl. In a medium saucepan, whisk together the milk, brown sugar, and cornstarch until dissolved, breaking up any lumps. Add the egg yolks, ginger, and salt and stir. Bring the mixture to a simmer over medium-low heat, stirring constantly, and cook for about 8 to 10 minutes. Once thickened, reduce the heat and cook for another minute, stirring vigorously.
3. Strain the mixture through a sieve into a bowl, pressing down with a spatula as the sieve can clog. Whisk the butter into the pudding, then the rum. Pour the mixture into the cooled cake pan. Cover with plastic wrap, allowing it to rest on the surface of the pudding, and refrigerate for about two hours to set.
4. Make rum-lime whipped creamIn a large bowl, combine the powdered sugar, rum, lime juice, and salt with a mixer on medium-high speed. Add the heavy cream and beat until stiff peaks form.
5. Transfer the whipped cream to a pastry bag fitted with a star tip and pipe it onto the cooled, chilled cake. Top with candied ginger. Serve immediately or refrigerate, covered, until the next day.