diplomatic pudding

Name: Diplomatic Pudding
Prep time: 15 h
Cook time: 1 h
Yield: 12
Ingredients: 1 cup(s) 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 cup(s) raisins; 1/2 cup(s) sliced almonds; 1 teaspoon(s) rum flavoring; 1 tablespoon(s) all purpose flour; 1 teaspoon(s) vanilla extract; 1/4 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground nutmeg; 1/8 teaspoon(s) salt; - fresh whipped cream; - additional sliced almonds; - maraschino cherries

(2 RATINGS)

92 Pinches 1 Photo

CONNIE BOLDA

Wallace, NC

Updated on Apr 25, 2011

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.

Rate

prep time 15 Hr

cook time 1 Hr

method ---

yield 12 serving(s)

Ingredients

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

How To Make diplomatic pudding

Step 1

PREHEAT oven to 350° F.

Step 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.
Step 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.
Step 4

BAKE for 1 hour or until a wooden pick inserted in center of pudding comes out clean.
Step 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.
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