Diplomat Pudding

By John, 15 December, 2013
Description
Diplomat Pudding

This fancy dessert is really a fine example of taking a mundane recipe and improving it with fine ingredients and a flair for style. In this case, a routine bread pudding is elevated to the epitome of class and sophistication by replacing the old bread with fresh lady fingers and a few more simple ideas. 

 

Yield
8 Servings
Preparation time
1 hour, 30 minutes
Ingredients
40 Ladyfingers (fresh, soft inside, a little crisp on top)
1 c Tea (hot, fresh)
1⁄2 c Brandy
2⁄3 c mixed diced candied fruit
1⁄3 c Raisins
2⁄3 c Water
2 Eggs
3 egg yolks
1⁄2 c Sugar
2 c Milk
1 Orange, zest of (grated)
1⁄2 c Apricot Jam
Instructions
  1. Plump the raisins in boiling water or tea for 5 minutes.
  2. Drain the raisins and mix them with the diced candied fruits. Add 3 Tablespoons of brandy and let sit until ready for use.
  3. Line the bottom of a charlotte mold with a round of buttered wax paper. 
  4. Trim 6 of the ladyfingers with a knife so they can completely line the bottom of the mold in a star pattern. Cut the round ends off some more of them so they can line the sides of the mold.
  5. Mix the remaining brandy and water in a shallow dish. Dip some ladyfingers in the mixture and use them to line the mold. Dip more as needed until the mold is lined on the bottom and the sides in one layer.
  6. Put the milk and the grated orange zest in a heavy saucepan and bring to a boil.
  7. While the milk is heating, whip the eggs, egg yolks, and sugar until light and foamy. 
  8. When the milk boils, pour it in a steady stream into the egg mixture.
  9. Drain the brandy from the fruits and add it to the custard. This custard will not thicken until it is baked.
  10. Preheat oven to 350.
  11.  Ladle some custard into the mold. Let it soak into and cover the ladyfingers in the bottom.
  12. Dot the custard-soaked ladyfingers with a few tablespoons of apricot jam, then sprinkle liberally with the diced fruits and raisins.
  13. Lay down another layer of lady fingers, then repeat steps 11 and 12. Be patient between each layer so the ladyfingers absorb the custard.
  14. Repeat until the custard filling reaches the top of the ladyfingers that line the sides of the mold.
  15. Trim the tops of the lining ladyfingers to make them even and level with the top of the custard.
  16. Set the mold in a pan of boiling water and put in the oven. Immediately reduce the heat to 325.
  17. Bake for about an hour, or until the center is puffed and lightly browned and a knife inserted into the center comes out clean. Remove from the water and let cool. Serve slightly warm or cool.
Source
Mastering the Art of French Cooking