Diplomate Pudding Recipe
You ask why I am excited about sharing this Diplomate Pudding recipe with you? Simply because I think that this is the best recipe of Diplomate Pudding in the world. I never fail to eat Dessert while dining out and this is the most common dish that I order. Fruits is the key ingredient in Diplomate Pudding. Try this Diplomate Pudding recipe and let me know what comes to your mind instantly after tasting it.
Ingredients
12 sponge finger biscuits , finely crushed
2 oz. sultanas or raisins
2 oz. raisins
4 fl. oz. kirsch
1 teaspoon vegetable oil
1 1/4 pints milk
1 vanilla pod
5 tablespoons sugar
5 egg yolks
1/2 oz. gelatine, dissolved in 3 tablespoons boiling water
5 fl. oz. double cream
4 glace cherries, halved
4 fresh apricots, blanched, peeled, stoned and sliced
Directions
Place the sponge finger biscuit [cookie] crumbs, sultanas and raisins in a shallow dish.
Pour over the kirsch.
Leave the crumbs and fruit to soak for 1 hour.
Using a pastry brush, grease a 2 1/2 pint [1 1/2 quart] mould with the vegetable oil.
Place the mould upside down on kitchen paper towels to drain off the excess oil.
In a medium sized saucepan, warm the milk with the vanilla pod over moderate heat.
When the milk is hot, but not boiling, remove it from the heat.
Put the sugar in a heatproof bowl.
Make a well in the centre of the sugar.
Drop the egg yolks, one at a time, into the well and, with a wooden spoon, beat the yolks, slowly incorporating the sugar.
Continue this process until all the egg yolks and sugar are well mixed.
Remove the vanilla pod from the milk and, beating all the time, pour the milk on to the egg and sugar mixture.
Place a large pan, one third full of water, over high heat.
When the water is about to boil, reduce the heat to low. (The water must be hot, but not simmering.)
Place the bowl in the water and, stirring slowly with the spoon, cook until the custard is thick enough to coat the spoon.
Be careful not to overheat the custard as it will curdle.
Remove the pan from the heat.
Stir the gelatine into the custard.
Strain the custard into a large mixing bowl.
Place the bowl over ice and stir until the custard thickens.
In a small bowl, whip the cream with a wire whisk until it is thick but not stiff.
Lightly fold the cream into the thickening custard.
Cover the bottom of the mould with the cherries.
Place the slices of apricot between the cherries, forming a wheel.
Cover with a layer of one quarter of the biscuit [cookie] mixture.
Pour one quarter of the custard into the mould.
Cover with another layer of the biscuit mixture.
Repeat the layers until all the custard and biscuit mixture have been used up, finishing with a layer of the custard.
Cover the mould with foil and place in the refrigerator to chill for 6 hours, or until the pudding is completely set.
Pour over the kirsch.
Leave the crumbs and fruit to soak for 1 hour.
Using a pastry brush, grease a 2 1/2 pint [1 1/2 quart] mould with the vegetable oil.
Place the mould upside down on kitchen paper towels to drain off the excess oil.
In a medium sized saucepan, warm the milk with the vanilla pod over moderate heat.
When the milk is hot, but not boiling, remove it from the heat.
Put the sugar in a heatproof bowl.
Make a well in the centre of the sugar.
Drop the egg yolks, one at a time, into the well and, with a wooden spoon, beat the yolks, slowly incorporating the sugar.
Continue this process until all the egg yolks and sugar are well mixed.
Remove the vanilla pod from the milk and, beating all the time, pour the milk on to the egg and sugar mixture.
Place a large pan, one third full of water, over high heat.
When the water is about to boil, reduce the heat to low. (The water must be hot, but not simmering.)
Place the bowl in the water and, stirring slowly with the spoon, cook until the custard is thick enough to coat the spoon.
Be careful not to overheat the custard as it will curdle.
Remove the pan from the heat.
Stir the gelatine into the custard.
Strain the custard into a large mixing bowl.
Place the bowl over ice and stir until the custard thickens.
In a small bowl, whip the cream with a wire whisk until it is thick but not stiff.
Lightly fold the cream into the thickening custard.
Cover the bottom of the mould with the cherries.
Place the slices of apricot between the cherries, forming a wheel.
Cover with a layer of one quarter of the biscuit [cookie] mixture.
Pour one quarter of the custard into the mould.
Cover with another layer of the biscuit mixture.
Repeat the layers until all the custard and biscuit mixture have been used up, finishing with a layer of the custard.
Cover the mould with foil and place in the refrigerator to chill for 6 hours, or until the pudding is completely set.
