Diplomatique Pudding

Ingredients

• half a pint of calf’s-foot jelly
• preserved cherries
• chopped pistachio-nuts
• angelica
• two or three apricots
• two or three slices of pineapple
• about two dozen glace cherries
• some sponge-cakes

Method

1. 1

   Pour jelly into a mould, coat it, stand on ice.

2. 2

   Decorate with cherries, pistachio-nuts, and angelica.

3. 3

   Cut fruit and sponge-cakes, spread preserves, cut into pieces.

4. 4

   Layer fruit and sponge-cakes in the mould, pour custard over until full.

5. 5

   Make standing in or on ice.

6. 6

   Serve with currant jelly sauce.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 10. The excerpt below is the record exactly as published.

Diplomatique Pudding. Take a plain round pudding-mould, and pour in half a pint of calf’s-foot jelly, and keep turning the mould round and round, to coat it with jelly, and then stand it on ice a few moments, decorate it then with preserved cherries, chopped pistachio- nuts and angelica, sticking them on with a little jelly. When this is done, cut up two or three apricots, two or three slices of pineapple, and about two dozen glace cherries ; take some sponge- cakes

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