Michel Rouxs Diplomat Pudding Recipes

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 PUDDING

Steps:

• In a large mixing bowl, combine the crumbled bread with the milk, stir to mix and let stand for 1 hour. Meanwhile, preheat the oven to 200 degrees F. and place a 2 quart baking dish in it to heat up. In a small saucepan over medium high heat, combine 1 cup of the sugar, the butter, and water. Stir together until the mixture begins to bubble and turn a caramel brown color, about 10 to 12 minutes. Remove the baking dish from the oven and pour the caramel into it, swirling to coat the bottom and up the sides of the dish evenly. Set aside to cool.
• Turn the oven up to 325 degrees F. In another mixing bowl, beat together the eggs, remaining 1 1/2 cups sugar, and the vanilla until well blended. Stir the egg mixture into the bread and milk mixture, then stir in the oranges, almonds, and raisins. Pour the mixture into the prepared baking dish and bake on the middle rack of the oven for 1 1/2 hours. Cool slightly and serve warm, or cover with plastic wrap after cool and refrigerate for 30 minutes to 3 hours before serving.