Diplomat Pudding
11:57:00 PMIngredients | Quantity (For 4) | Quantity (For 100) |
Milk | 250 ml | 5.75 litre |
Gelatine | 10 gm | 250 gm |
Eggs | 2 | 50 |
Sugar | 60 gm | 1.35 kg |
Sultanas | 20 gm | 500 gm |
Currants | 20 gm | 500 gm |
Angelica | 20 gm | 500 gm |
Wafer biscuits | 20 gm | 500 gm |
Glucose biscuits | 20 gm | 500 gm |
Cherries | 20 gm | 500 gm |
Methods to Prepare:
- Cream together egg yolks and sugar till light and fluffy.
- Pour milk over. Return to heat and cook to a custard consistency.
- Remove from heat. Add gelatine dissolved in a little warm water. Mix well.
- Cool and fold in stiffly beaten egg whites.
- Decorate bottom of greased jelly moulds with some angelica and cherries. Fill half.
- Put a layer of glucose biscuits dipped in fruit juice.
- Put some currants over. Fill with remaining mixture. Set in refrigerator.
- Turn out when cold and decorate with wafer biscuits, and remaining fruits.
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