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Desserts · Recipe No. 115

Diplomat Pudding

Diplomat Pudding made with genoise sponge, glacé cherries, currants and angelica. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Cut the cake into small dice.

  2. Mix the cherries (chopped) and other fruits (these can be soaked in rum).

  3. Place in greased, sugared dariole moulds.

  4. Warm the milk, eggs and sugar and add the vanilla essence.

  5. Strain into the mould. Place in a roasting tin half filled with water (bain marie).

  6. Place into a moderate oven reg 6 for 45 mins until set.

  7. Chill and serve with a raspberry coulis.

  8. Garnish with a mint leaf and a dusting of icing sugar.

Tip: tap a step to tick it off as you cook.

Shopping list for 4 portions

Dairy & eggs

Baking

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “Diplomat”.