Diplomatic Pudding (Pouding Diplomate)

Ingredients

• | pt. milk
• 3 yolks of eggs
• 3 oz. castor sugar
• oz. gelatine
• 2 table-sps. water
• Vanilla
• | pt. double cream
• 2 sponge cakes
• A few ratafias
• Sherry or liqueur

Method

1. 1

   Take a plain charlotte mould and line it thinly with lemon or wine jelly.

2. 2

   Decorate it with angelica and pistachio in imitation of sprays of maidenhair fern.

3. 3

   Make a custard with the milk, yolks of eggs, and sugar, flavour it with vanilla.

4. 4

   Dissolve the gelatine in the water, add it to the custard, and strain both into a basin and allow them to cool.

5. 5

   Whip the cream and stir it lightly into the custard, and when this mixture is beginning to set, pour a little of it into the prepared mould.

6. 6

   Place sponge cake and ratafias soaked in sherry or liqueur, then more cream mixture until the mould is full.

7. 7

   Set aside until cold and set, then turn out carefully and decorate.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 731. The excerpt below is the record exactly as published.

Diplomatic Pudding (Pouding Dlplomate) To Garnish the Mould. Lemon jelly. Angelica. Pistachio nuts. Mixture. | pt. milk. 3 yolks of eggs. 3 oz. castor sugar. \ oz. gelatine. 2 table-sps. water. Vanilla. | pt. double cream. 2 sponge cakes. A few ratafias. Sherry or liqueur

Cook this with the app: pantry check, scaling, and the assistant.