Diplomat Pudding Recipes

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 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.

HOME

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.

DIPLOMAT PUDDING

Steps:

• 1. Line bottom of Charlotte pan with buttered parchment paper. 2. Rinse dried fruit under hot water. 3. Heat dried fruit in a saucepan with the 1/2 C. rum and 1 C. water. Simmer 5 min. 4. Drain the fruit and reserve the liquid. 5. Mix the fruit/rum liquid with 1/2 C. water in a pie plate. Quickly place a ladyfinger in the liquid, about 2 seconds per side. You'll need around 45 ladyfingers for this step. Reserve the rest dry. 6. Line the bottom of the Charlotte pan with lady fingers: trim with scissors and then patch the open places with the scraps. Line the sides of the mold with the ladyfingers in a vertical position. 7. Beat the egg, egg yolks, and the brown sugar in a stand mixer until the sugar dissolves. Add the vanilla. 8. Bring the milk to a boil and then, with the mixer running on medium, pour the hot milk into the egg/sugar mixture in a thin, steady stream to make a thin custard. 9. ladle 1/3 C. of custard into the Charlotte pan. Sprinkle with fruit and dot with jam. place 3 or 4 ladyfingers on top and pour 1/3 C. more custard. Top with fruit and jam. Continue until you reach near the top of the pan - ending with ladyfingers. Pour over any remaining custard. 10. Trim off protruding cookie ends. 11. Bake in a Bain Marie at 325 F for 50 minutes. 12. Remove from oven, let cool in the pan, then chill in the pan. To serve: 13. Puree the strawberries with 2 T. of sugar and strain out the seeds. Whip the cream with a bit of vanilla and sugar. 14. Unmold the dessert onto a broad plate. Pipe with the whipped cream in a pretty pattern. Serve with the strawberry sauce. This dessert keeps for 2 days in the pan (so you can make it ahead).