Banana Rum Pudding

Put the water in a small cup. Sprinkle the gelatin over the water, and let the mixture soften for at least 5 minutes.

Put the cornstarch in a 1-quart microwave-safe glass measuring cup. Slowly whisk in 1/4 cup of milk until smooth. Add the egg yolks, sugar and salt, and whisk until well blended. Add the remaining 1 3/4 cups milk, and whisk again until blended.

Cover the cup with plastic wrap, turning back a fold over the pouring spout. Microwave the pudding on High power for 3 minutes. Whisk until smooth.

Cover the cup again, turning back a fold over the pouring spout, and microwave on High for 2 to 5 minutes, whisking every 60 seconds, until the mixture thickens and starts to bubble around the edges. Whisk until smooth.

Cover the cup again, turning back a fold over the pouring spout. Microwave on High for 30 seconds to 1 1/2 minutes, until the mixture comes to a full boil. Note that the pudding will be very thick at first; after it boils, its consistency will thin a little.

Stir the softened gelatin into the hot mixture, making sure it dissolves completely.

Strain the pudding through a fine-meshed sieve into a noncorrosive metal 2 1/2-quart bowl. Push the pudding through the sieve with a rubber spatula.

Set the bowl over a larger bowl containing ice and water for 5 to 10 minutes, stirring frequently, until the pudding is cold and starts to thicken. Remove the bowl from the ice bath. Whisk in the vanilla extract.

In a chilled 2 1/2 -quart bowl, whip the cream until soft peaks start to form. Using a rubber spatula, fold the cream into the cooled pudding.

Toss the cubed pound cake with the rum or orange juice in a 1-quart bowl. Gently fold the diced banana and moistened pound cake into the pudding.

Spoon the pudding into 6-ounce dessert glasses or custard cups or into a 1 1/2-quart bowl. Cover and refrigerate for 1 to 2 hours or until completely chilled and set.

Just before serving, garnish the pudding with whipped cream and sliced bananas.