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1
To make the pudding, combine the cornstarch, sugar and salt in a medium saucepan and slowly stir in just enough milk to make a thick paste.
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2
Gradually stir in the remaining milk.
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3
Cook over medium-low heat, stirring constantly, until thick, about 20 minutes.
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4
Remove from heat and stir in the vanilla and butter.
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5
Pour into a bowl, cover with plastic wrap and refrigerate until cold.
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6
Place the apricots and figs in a small bowl and cover with boiling water.
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7
Let stand for 20 minutes; drain.
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8
Meanwhile, to make the caramel sauce, combine the sugar and water in a medium saucepan.
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9
Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan.
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10
Cook over medium-low heat, without stirring, until the sugar is melted and turns a light amber color.
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11
Remove the caramel from the heat and carefully stir in the cream.
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12
Return to the heat and stir until the caramel is dissolved.
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13
To assemble, place 4 slices of pound cake in the bottom of an 8-inch square glass baking dish.
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14
Brush the cake with 1 tablespoon of rum and drizzle with 1/3 of the sauce.
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15
Scatter half of the fruit over the cake.
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16
Spread with half of the pudding.
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17
Make another layer with the remaining cake, rum, 1/3 of the sauce and the remaining fruit and pudding.
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18
Drizzle the remaining caramel sauce over the top and refrigerate until cold, at least 3 hours.
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19
Cut the trifle into 8 squares and serve.
