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Diplomat pudding

Dessert bowl of Diplomat pudding with silver spoon, large baking dish of Diplomat pudding, silver jug of cream, hydrangea flower head, all on dark brown linen cloth. For Diplomat pudding recipe.

Diplomat pudding was first served in 1908 in a conference in Bosnia and is Hungarian in origin.  It has been suggested that it was a favourite of Nesselrode, a Russian diplomat who had a particular fondness for English puddings.  However, it has also been suggested that the pudding originated at the Congress of Vienna in 1814/15 and that the French diplomat, Talleyrand invented a pastry made from sponge cake, custard, candied fruit and cream.  Whatever the origins the pudding became a popular dessert on British restaurant menus in the early twentieth century.

Equipment

  • Small bowl
  • Baking dish
  • Baking sheet
  • 2 Large mixing bowls
  • Electric hand whisk
  • Kitchen foil

Preparation method

  • Preheat the oven to 180C/365F/Gas 4.
  • Place the currants and sultanas in the small bowl and pour over the rum. Cover with clingfilm and leave to soak for 3 to 4 hours.
  • Grease the baking dish generously with butter.
  • Remove the crusts from the brioche and white bread and discard.
  • Cut the rest of the bread into large cubes and place on the baking sheet and dust with icing sugar.
  • Place in the oven for 4-5 minutes, or until the cubes of bread are crisp and golden.
  • Remove from the oven and reduce the oven temperature to 150C/300F/Gas 2.
  • For the crème anglaise, place the milk, cream, eggs, sugar and vanilla extract in the large mixing bowl and beat together with the electric hand whisk.
  • Place the toasted bread in the other large mixing bowl, add the soaked dried fruit and rum and stir.
  • Transfer the bread and dried fruit into the baking dish and pour over the crème anglaise.
  • Cover the baking dish with kitchen foil and place in the oven for 30 minutes.
  • Remove the foil and continue to bake for 10 to 15 minutes or until the pudding is set and the top is golden brown.
  • Dust lightly with icing sugar and serve with cream.

More dinner party pudding recipes
Cabinet pudding
Chocolate fondants
Cowes pudding
George pudding
Nesselrode pudding
Queen of puddings
Sticky toffee pudding
Summer pudding

Georgian

Serves:
6
Prep Time 4 hours 20 minutes
Cook Time 50 minutes
Total Time 5 hours 10 minutes

Ingredients

For the pudding

  • 100 g raisins
  • 100 g sultanas
  • 60 ml dark rum
  • Butter, for greasing
  • 4 slices brioche
  • 4 slices white bread

For the crème anglaise

  • 250 ml whole milk
  • 250 ml single cream
  • 4 medium eggs
  • 150 g caster sugar
  • 1 tsp vanilla extract

To serve

  • Icing sugar

Nutrition

Nutrition Facts
Diplomat pudding
Serving Size
 
260 g
Amount per Serving
Calories
700
Percent of Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
18
g
113
%
Cholesterol
 
242
mg
81
%
Sodium
 
419
mg
18
%
Potassium
 
348
mg
10
%
Carbohydrates
 
90
g
30
%
Fiber
 
3.7
g
15
%
Sugar
 
54
g
60
%
Protein
 
13
g
26
%
Calcium
 
263
mg
26
%
Iron
 
3.5
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Brioche, Dried fruit, Rum

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace