Recipes > Desserts > Puddings > Diplomatic Pudding

Diplomatic Pudding


  • 1/4 pint of sweet jelly
  • 1 pint of milk
  • 1/2 ounce of gelatine
  • 2 sponge cakes
  • 2 ounces of ratafias
  • 1 whole egg, and 4 yolks
  • 2 ounces of sugar
  • a little flavouring essence


Soak the gelatine in a little milk.

Break the sponge cakes and ratafias, and put them into a basin.

Boil the milk with the sugar.

Beat the eggs, and pour the milk on them.

Strain it into a jug, and put it to stand in a saucepan of boiling water, and stir until the custard coats the spoon.

Then melt the gelatine, add it to the custard, and pour it at once over the cakes.

While the mixture cools, pour a little jelly, coloured with cochineal, into a plain round tin.

When it is set, place a jam-pot, or a smaller tin, on it, and pour some jelly round the sides.

When it is quite firm, pour some boiling water into the jam-pot, or tin, and remove it quickly.

When the custard and cakes are cold, but not set, add the essence, and pour into the mould.

When quite firm, dip the tin in hot water for a second or two, and turn it on to a glass dish.


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The Skilful Cook (1905).

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