— In this Diplomatic Pudding recipe you transform day-old bread into this classic Cuban dessert. The combination of evaporated and condensed milks makes this fruit and nut-studded bread pudding extra rich and delicious, whether it’s served warm or chilled. The use of canned fruit in this recipe reflects the popularity of imported canned goods in Cuba during the 1950s.
Panatela Borracha (Cuban Drunken Sponge Cake) — A simple sponge cake turns into something extraordinary when sweet sherry or port wine and a syrup of lime juice, cinnamon, and vanilla are poured generously over the top. In Cuba, this cake is often served when entertaining guests.
Papaya in Syrup — This is wonderful served atop slices of cream cheese or over vanilla or coconut ice cream.