Diplomatic Pudding

CONNIE BOLDA

By
@DuplinLady

Fruit cocktail - who would have ever thought that a canned fruit item from the '50's would ever be so delicious! The rum flavoring fits so well. You really should give this a try.


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Comments:

Serves:

12

Prep:

15 Hr

Cook:

1 Hr

Ingredients

1 c
granulated sugar
1 can(s)
(8 1/2 oz) fruit cocktail, drained
1
loaf (1 lb) day-old white bread, crust removed
1 can(s)
(12 fl oz) evaporated milk
1 can(s)
(14 oz) sweetened condensed milk
3
large egg yolks, beaten
1/2 c
raisins
1/2 c
sliced almonds
1 tsp
rum flavoring
1 Tbsp
all purpose flour
1 tsp
vanilla extract
1/4 tsp
ground cinnamon
1/4 tsp
ground nutmeg
1/8 tsp
salt
fresh whipped cream
additional sliced almonds
maraschino cherries

Directions Step-By-Step

1
PREHEAT oven to 350° F.
2
HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and light brown in color. Quickly pour onto bottom of 9-inch cake pan. Holding pan with potholders and working quickly, swirl melted sugar around bottom and sides to coat. Set aside to cool. Coat bottom with fruit cocktail.
3
CRUMBLE bread into a large mixing bowl. Add the evaporated and sweetened condensed milks. Mash with a potato masher or mix in blender until smooth. Add the egg yolks, raisins, almonds, vermouth, flour, vanilla extract, cinnamon, nutmeg and salt; stir until well blended. Pour the mixture into prepared pan. Place pan in large roasting pan; fill roasting pan with warm water to about halfway up the side of the pan.
4
BAKE for 1 hour or until a wooden pick inserted in center of pudding comes out clean.
5
Let cool on wire rack for 15 minutes. Invert onto a serving platter. Serve warm or chilled. Garnish each slice with dollop of whipped cream, maraschino cherry and sliced almonds, if desired.

About this Recipe

Course/Dish: Puddings