Diplomatic Pudding



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.


★★★★★ 2 votes

15 Hr
1 Hr


  • 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
  • 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
  • ·
    fresh whipped cream
  • ·
    additional sliced almonds
  • ·
    maraschino cherries

How to Make Diplomatic Pudding


  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.

Printable Recipe Card

About Diplomatic Pudding

Course/Dish: Puddings

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