Name: Diplomatic Pudding a LA Dhuleep Bingh
Ingredients: ripe raw apples; clear jelly; pink jelly; custard

Diplomatic Pudding a LA Dhuleep Bingh

Ingredients

ripe raw apples
clear jelly
pink jelly
custard

Directions

Cut thin rings of ripe raw apples.
Immerse a plain mold in ice.
Stick the apple rings dipped in clear jelly around the sides and bottom of the mold.
Add a layer of pink jelly at the bottom and let it set.
Introduce the mold lining and fill the space with pink jelly.
When set, remove the mold lining with hot water.
Fill the center with custard mixed with apple puree.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.