DIPLOMAT PUDDING

An old and popular dessert, other names for this include Cabinet pudding or Newcastle Pudding. It is often very rich, but this is a simpler version.

Ingredients:

Margarine 150g

Breadcrumbs (stale) 1 tbsp

Bread slices (white) 11 (thin)

Milk 1 cup

Almonds (chopped) 1/3 cup (blanched)

Currants 1/3 cup

Sultanas 1/3 cup Cornflour 2 tbsp

Vanilla essence 2 tsp

Castor sugar 1 cup

Eggs 4 (separated)

Method:

Grease aluminium pudding steamer or double boiler (6 cup capacity), sprinkle inside with the bread crumbs. Discard crusts from bread slices, cut bread into small cubes, place in a large bowl. Place milk in a pan, bring to boil, pour over bread, cover, let it stand for 30 minutes. Beat softened bread mixture with wooden spoon until smooth, stir in nuts, fruit and cornflour. Beat blue band margarine, essence and sugar in a small bowl with electric mixer until light and fluffy, beat in the yolks. Stir butter mixture into bread mixture. Beat egg whites in a small bowl with electric mixer until soft peaks form, fold into bread mixture in to (2) batches. Spoon mixture into prepared steamer, cover steamer with greased foil, secure with string or lid. Place steamer in large pan with enough boiling water to come halfway up side of steamer, boil, covered, for about 2 hours.

Replenish water when necessary. Serve warm with custard or cream.

Serves 6 to 8