Diplomat pudding

Plettenpudding is a dessert that is allegedly widespread since the 19th century under this name in Lübeck.

Nationally known was the Plettenpudding by Thomas Mann's Buddenbrooks; where this food is described as a layer-wise mixture of macaroons, raspberries, sponge and custard. In classic cookbooks, for example, Henriette Davidis, this dessert is not included.

Sybil Schönfeldt is a modernized recipe for layered Plettenpudding with remains of sponge cake, raspberries, raspberry jam, macaroons, an egg cream with gelatine and sherry; a source for this version does not call them.

In reality, it is in this recipe for a dessert that was popular in the 19th century throughout Europe as a diplomat pudding or cabinet pudding. The origin of this pudding is very likely in England. A special reference to Lübeck does not exist. Why the dessert within the family man, and only there, was called " Plettenpudding ", is not ascertainable.