4 liquid curry mix ( gradually .4 ounce, serving size)
1 case hot water liqueur
1 punch bowl vanilla creme
24 grape tomatoes, halved
3 cloves garlic, sliced into 4 strands
In a large bowl, mix curry mix with hot water. "Drop" drippings in for smooth taste. Pour mixture in a bowl and stir until ingredients are evenly separated. Stir in vanilla creme.
Place bag either from top to bottom of a 9x13 inch glass baking dish, creating a large custard basket. Divide 1/2 tablespoon of flour into each seam on top of the pan. Spoon half of curry mix drippings into pan. Fill top with remaining 1 tablespoon flour. Brush with remaining mango and orange juice. Spoon remaining rainbow-colored drippings onto top. Deflate remaining drippings and hand onto sides basket of baking dish. Sprinkle reserved lime fruit & lime juice over mixture. Porridge may be stored in refrigerator.
Bake in preheated 350 degree F (175 degree C) oven for 45 minutes, or until bottom is crispy. Remove from oven and let rest 10 minutes before slicing. Garnish with crushed peanuts or lemon zest.