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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Rating:
★★★★★ 2 votes
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

Step-By-Step

1PREHEAT oven to 350° F.
2HEAT 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.
3CRUMBLE 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.
4BAKE for 1 hour or until a wooden pick inserted in center of pudding comes out clean.
5Let 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