Diplomatique Pudding

Ingredients

• half a pint of calf's-foot jelly
• two or three apricots
• two or three slices of pineapple
• about two dozen glacé cherries
• a wine-glassful of the custard

Method

1. 1

   Coat a pudding-mould with jelly, decorate with fruit, layer sponge-cakes and custard, and repeat until full.

2. 2

   Serve with a sauce of currant jelly and water.

Nutrition per serving

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 9. 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 glac6 cherries ; take some sponge- cakes, cut them in two longways, spread a little preserve on each, and cut each into four pieces. Have ready a rich custard, highly flavoured with noyeau, then put into the mould a little of the chopped fruit, and then the cut-up sponge-cakes ; add a few ratafias, and pour about a wine-glassful of the custard

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