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A French dessert ('Pouding a la dipomate'), comprising crystallised fruits placed in the bottom of a mould and filled with layers of sponge fingers (or macaroons) soaked in liqueur and bavarois with currants and sultanas. See 'Cabinet pudding'; 'Dessert'
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.