Diplomat Pudding

New.Wife's picture

Nov. 15, 2011

Ingredients

Peach jam 1 Cup (16 tbs)
Frozen pound cake/2 packages (3 ounces each) lady fingers 10 Ounce , thawed
Unsalted butter 2 Tablespoon
Evaporated milk 12 Ounce (1 Can)
Water 1 Cup (16 tbs)
Vanilla bean/Vanilla essence 1 teaspoon
Eggs 4
Granulated sugar 1 Cup (16 tbs)
Orange rind 1 Tablespoon , grated
Lemon rind 1 Teaspoon , grated
Raisins 1 Cup (16 tbs) , plump and moist
Lemon rind 1 Teaspoon , julienned (For Garnish)

Directions

MAKING

1. Strain the jam through a fine sieve and throw away the solids.

2. Divide the cake into 1/2 to 3/4 inch thick slices using a serrated knife.

3. Cut 5 slices of cake diagonally, spread one side of all the slices with the jam and keep it aside. (If using ladyfingers, cut the cakes into half and spread the jam on the cut side.)

4. In a 2 1/2 quart microwave safe souffle dish melt the butter for 2 minutes at full power. 5. Brush the butter along the bottom and sides of the dish and keep aside.

4. In a 1 quart glass dish put the evaporated milk, water and vanilla bean (If using vanilla essence do not add it yet) and microwave, uncovered, at full power for 4 minutes or until the milk is scalded (or use a probe and heat until 180°c.)

6. In a large mixing bowl whisk the eggs and the sugar and very slowly add milk into the egg mixture whisking continuously.

7. Add the rinds of orange and lemon and remove the vanilla bean (add the vanilla essence now, if using).

7. In the prepared souffle dish arrange the diagonally sliced cake jam side up (or 10 ladyfingers).

8. Throw in a few raisins and 3/4 cup of the custard mixture.

9. Now repeat the steps 7 and 8 twice finishing with a layer of cake.

10. Pour all the left over custard mixture over all the cakes.

11. Press it gently with a fork so that it absorbs the custard mixture.

12. Put the souffle dish in a glass pie plate and pour 1 1/2 cups of water into the glass pie plate.

13. Cook in the microwave uncovered for 8 to 10 minutes at full power (or until a probe inserted into the pudding's centre reaches 150°).

14. Remove from the oven and let it cool down.

SERVING

15. Invert the pudding in a large serving platter and serve garnished with the juliennes of lemon rind or your favourite berries.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 517Calories from Fat 124

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 7 g35%

Trans Fat 0 g

Cholesterol

Sodium 191 mg7.96%

Total Carbohydrates 95 g31.7%

Dietary Fiber 1 g4%

Sugars 81 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet