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A pudding coming in many guises and occasionally under different names - but originating in France where it's called 'Poudin a la chanceliere'. It generally comprises 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. But can be served hot or cold - the latter, sometimes having a layer of ice cream. See 'Diplomat pudding'; 'Dessert'