In this Diplomatic Pudding recipe you transform day-old bread into this classic Cuban dessert. The combination of evaporated and condensed milks makes this fruit and nut-studded bread pudding extra rich and delicious, whether it’s served warm or chilled. The use of canned fruit in this recipe reflects the popularity of imported canned goods in Cuba during the 1950s.
This is the French version of a bread and butter pudding and what’s great is you can use bread that isn’t the freshest - bread that’s stale that would otherwise end up in the bin.
Try Michel Roux's delicious diplomat pudding recipe and other recipes from Red Online.
Deze chocolade chia pudding is erg lekker als ontbijt en snel gemaakt. Je hebt maar een paar ingredienten nodig voor deze chia pudding.
The perfect accompaniment to summer strawberries. Diplomat Cream or crème diplomat is crème patissiere or custard lightened with whipped cream. It is glorious on its own or used as pie fillings or in trifles.
Try Michel Roux's delicious diplomat pudding recipe and other recipes from Red Online.
How to make the classic Italian diplomat cream, chantilly. Follow our basic recipe and combine it with the best sweets!
A traditional Christmas favorite, this delectable chilled coconut pudding has a firm but shakable consistency. In Spanish it’s called Tembleque, which means “to shake.” Sprinkle cinnamon over the top just before slicing for a classic presentation.
The perfect accompaniment to summer strawberries. Diplomat Cream or crème diplomat is crème patissiere or custard lightened with whipped cream. It is glorious on its own or used as pie fillings or in trifles.
A beautiful, classic pouring custard recipe, made the proper way with just egg as a thickener - no cornflour. Also known as Creme Anglaise. This recipe makes 1 1/3 cups of Custard which is enough for 4 - 5 servings. It's quite rich so a little goes a long way! Recipe video below. Picture with the ever popular Easy Moist Apple Cake.
In this Diplomatic Pudding recipe you transform day-old bread into this classic Cuban dessert. The combination of evaporated and condensed milks makes this fruit and nut-studded bread pudding extra rich and delicious, whether it’s served warm or chilled. The use of canned fruit in this recipe reflects the popularity of imported canned goods in Cuba during the 1950s.
