Diplomatic Pudding Food

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:

• 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.

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.

INDIAN PUDDING

Steps:

• Preheat the oven to 325 degrees. Butter a 9 x 5 x 3 inch Pyrex loaf pan.
• Combine the milk and cornmeal in a medium stainless or enamel saucepan. Cook over moderate heat, whisking constantly, until mixture comes to a boil. Reduce heat to low and continue stirring until it is as thick as oatmeal.
• Add the sugar, brown sugar, molasses, salt, butter, cloves and 2 cups of the half and half. Stir to combine. Bring the mixture back to a boil and transfer to the prepared loaf pan.
• Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the loaf pan. Bake for 1 hour, stirring once after the first half hour.
• Press the grated ginger against a fine sieve or squeeze it in a square of cheesecloth to extract 1 or 2 tablespoons of juice. After the pudding has baked for 1 hour, add the ginger juice and the remaining cup of half and half and stir to mix. Bake for an additional hour, stirring again after half an hour. Serve immediately in small bowls or cups, or store in the refrigerator and reheat, stirring, over low heat.

HOT FUDGE PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Grease 2 medium ramekins or 4 by 4-inch baking dishes, and set aside. In a medium bowl, combine the flour, sugar, baking powder, salt, and 1/4 cup cocoa. Whisk in the milk, butter, and vanilla, just until smooth. Divide the batter between the 2 baking dishes.
• In a small bowl, mix the brown sugar and remaining1/4 cup cocoa, and sprinkle evenly over the batter. Carefully pour 3/4 cup boiling water over each dish and add about 8 raspberries to each dish.
• Bake 30 minutes. Let cool for 10 minutes before serving. Top with a dollop of whip cream and a few fresh raspberries.

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.

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).