Cuban Pudin Diplomático (Diplomatic pudding)
This recipe requires preparation in advance!
From Carla's recipe blog:
"This recipe was a signature dish that my grandmother served on Sundays after church. It is an inexpensive but festive Cuban dessert."
| Cuban Pudin Diplomático (Diplomatic pudding) | |
|---|---|
 |
| Servings: | Serves 6 |
| Calories per serving: | 518 |
| Ready in: | 4 hours, 50 minutes |
| Prep. time: | 3 hours, 20 minutes |
| Cook time: | 1 hour, 30 minutes |
| Difficulty: | 
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| Recipe author: | Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK |
| First published: | 8th December 2013 |
|
Best recipe reviewStrange fruit.. 3/5 ..Strange pudin' |
for the caramel
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 cup Panela nativo (block raw cane sugar)
pudding
- 3 cups cubed cuban bread
- 1 can condensed milk
- 1½ cups water
- 1 cinnamon stick
- 450g fruit cocktail, drained [16 oz]
- 1¼ cup Vermouth (My grandmother liked Lillet, a Fruity Vermouth from the Bordeaux region)
- 4 large eggs
- 1½ teaspoons vanilla
- 1 vanilla pod
- ½ teaspoon ground nutmeg
- pinch of salt
Mise en place
- Place oven rack in lower 3rd portion of oven.
- Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour
Method
- Melt the Panela nativo for caramel in a small saucepan over medium heat, about 5-6 minutes. Pour into a 9×9 oven safe dish and swirl to cover entire bottom of dish.
- Arrange bread slices (or bread cubes) over caramel.
- Combine condensed milk, water, vanilla pod and cinnamon stick in a medium saucepan, bring to a boil. Cover and steep for 10 minutes.
- Combine drained fruit cocktail and Lillet in a small bowl. Set aside.
- Lightly whisk eggs, vanilla, nutmeg and salt in a small bowl.
- Remove cinnamon stick and vanilla pod from milk mixture.
- Split the vanilla pod lengthwise and scrape up the precious centre goo of vanilla seeds and put it into the milk mixture.
- When milk mixture is only warm, pour the milk mixture into egg mixture and blend.
- Drizzle lillet over bread slices to moisten and distribute fruit evenly over the top.
- Pour milk mixture over bread slices and bake for 80-90 minutes at 190 degrees Celsius.
- Allow pudding to come to room temperature, transfer to refrigerator to chill for at least 2-3 hours before removing from the baking tray.
Serving suggestions
Flip the pudin on to a lovely serving dish and get yourself a little cafecito.
Variations
If you do not have Panela nativo, you may substitute, jaggery, caster sugar or muscovado sugar.
( If you do not have cuban bread available, then french bread is a decent substitute...but my grandmother, who never wasted food, would use this recipe when she had lots of stale toasted white bread.)
Recipe source
This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.
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