Diplomatic Pudding
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 1 cup granulated sugar
- 1 (8 1/2 ounce) can fruit cocktail, drained
- 1 lb loaf day-old white bread, crust removed
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 3 large egg yolks, beaten
- 1⁄2 cup raisins
- 1⁄2 cup sliced almonds (optional)
- 1 tablespoon sweet vermouth
- 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, maraschino cherries and (optional) or additional sliced almonds (optional)
directions
- PREHEAT oven to 350°F.
- 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.
- 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.
- BAKE for 1 hour or until a wooden pick inserted in center of pudding comes out clean. 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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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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