CookEat Recipe
Diplomatic Pudding with Hot Rum Sauce
Six currant-and-almond breadcrumb puddings in a hot rum sauce.
Method
Steps
Step 1
Combine breadcrumbs, fine sugar, pudding butter, ready-to-eat dried currants, finely chopped blanched sweet almonds, three egg yolks and tablespoon maraschino.
Step 2
Mix for 2 minutes; divide among six lightly buttered heatproof individual pudding moulds.
Step 3
Set moulds in tin pan and add boiling water halfway up their sides.
Step 4
Bake at 180°C for 30 minutes, until the centres reach 74°C.
Step 5
Unmould onto hot dish.
Step 6
For the rum sauce, combine 120 mL water, 57 g sugar, rind from one lemon, three tablespoons Jamaica rum, one teaspoon cognac, one teaspoon butter, four drops vanilla and a very small piece of cinnamon.
Step 7
Bring to simmer; thicken with saltspoon arrowroot, simmer gently 1½ min, remove rind/cinnamon.
Step 8
Pour the hot rum sauce over the six puddings and serve.
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