Diplomatic Pudding Recipes

MICHEL ROUX'S DIPLOMAT PUDDING

Steps:

• Cut all the bread into large dice, and spread evenly on a baking sheet. Dust with a little icing sugar and toast in a moderate oven, until crisp. Remove and set the oven to 140°C/Gas mark 2.
• Place the raisins and sultanas in a pan and cover with cold water, bring to a boil then strain into a dish. Add the rum and leave to cool.
• For the crème anglaise, mix the milk, cream, sugar and eggs together in a large bowl then pass through a sieve. Stir in the vanilla seeds and set aside.
• Butter six individual-sized ramekin dishes and six pieces of foil large enough to cover each dish.
• Stir the bread pieces into the raisin, sultana and rum mixture and divide between the ramekin dishes. Ladle the milk mixture over the bread and cover with the buttered foil and place into a bain-marie.
• Bake for 30 minutes or until set. Leave on a wire rack to cool and then refrigerate.
• To serve, turn out of the dishes and glaze with a little warmed apricot jam.Recipe, Great British Food Revival (Weidenfeld & Nicolson)

DIPLOMATIC BREAD PUDDING

Steps:

• 1. Preparation: In a food processor, finely chop the bread and place in a large bowl. Mix with the other ingredients including the fruit cocktail with its syrup. Stir well to be sure to dissolve the sugar. Place the mixture in a caramel covered mold (*).
• 2. Cook in oven at 375 degrees F for 1 hour or until a toothpick inserted in the center comes out dry. Let cool before serving. Cut in small pieces.
• 3. (*) To line the mold with caramel: 1/2 cup sugar a few drops (scant) water Place mold on burner and dissolve sugar until it turns a nice light brown color. Rotate the mold to coat all sides and bottom with the caramel. Serves 6 to 8

DIPLOMATIC PUDDING

Steps:

• 1. PREHEAT oven to 350° F.
• 2. HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and light brown in color. Quickly pour onto bottom of 9-inch cake pan. Holding pan with potholders and working quickly, swirl melted sugar around bottom and sides to coat. Set aside to cool. Coat bottom with fruit cocktail.
• 3. CRUMBLE bread into a large mixing bowl. Add the evaporated and sweetened condensed milks. Mash with a potato masher or mix in blender until smooth. Add the egg yolks, raisins, almonds, vermouth, flour, vanilla extract, cinnamon, nutmeg and salt; stir until well blended. Pour the mixture into prepared pan. Place pan in large roasting pan; fill roasting pan with warm water to about halfway up the side of the pan.
• 4. BAKE for 1 hour or until a wooden pick inserted in center of pudding comes out clean.
• 5. Let cool on wire rack for 15 minutes. Invert onto a serving platter. Serve warm or chilled. Garnish each slice with dollop of whipped cream, maraschino cherry and sliced almonds, if desired.

DIPLOMATIC PUDDING

Steps:

• In a large mixing bowl, combine the crumbled bread with the milk, stir to mix and let stand for 1 hour. Meanwhile, preheat the oven to 200 degrees F. and place a 2 quart baking dish in it to heat up. In a small saucepan over medium high heat, combine 1 cup of the sugar, the butter, and water. Stir together until the mixture begins to bubble and turn a caramel brown color, about 10 to 12 minutes. Remove the baking dish from the oven and pour the caramel into it, swirling to coat the bottom and up the sides of the dish evenly. Set aside to cool.
• Turn the oven up to 325 degrees F. In another mixing bowl, beat together the eggs, remaining 1 1/2 cups sugar, and the vanilla until well blended. Stir the egg mixture into the bread and milk mixture, then stir in the oranges, almonds, and raisins. Pour the mixture into the prepared baking dish and bake on the middle rack of the oven for 1 1/2 hours. Cool slightly and serve warm, or cover with plastic wrap after cool and refrigerate for 30 minutes to 3 hours before serving.

DIPLOMATIC PUDDING

Steps:

• PREHEAT oven to 350°F.
• HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and light brown in color. Quickly pour onto bottom of 9-inch cake pan. Holding pan with potholders and working quickly, swirl melted sugar around bottom and sides to coat. Set aside to cool. Coat bottom with fruit cocktail.
• CRUMBLE bread into a large mixing bowl. Add the evaporated and sweetened condensed milks. Mash with a potato masher or mix in blender until smooth. Add the egg yolks, raisins, almonds, vermouth, flour, vanilla extract, cinnamon, nutmeg and salt; stir until well blended. Pour the mixture into prepared pan. Place pan in large roasting pan; fill roasting pan with warm water to about halfway up the side of the pan.
• BAKE for 1 hour or until a wooden pick inserted in center of pudding comes out clean. Let cool on wire rack for 15 minutes. Invert onto a serving platter. Serve warm or chilled. Garnish each slice with dollop of whipped cream, maraschino cherry and sliced almonds, if desired.

DIPLOMATIC PUDDING

Steps:

• In a food processor finely hop the bread and place in a large bowl.
• Mix the remaining ingredients.
• Stir well to dissolve the sugar.
• Place the mixture in a caramel covered mold.
• Cook in oven at 375°F for 1 hour.
• Caramel:.
• Add a few drops of water to the sugar and dissolve until it turns light brown.