— 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