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.
Provided by CONNIE BOLDA
Categories Puddings
Time 16h
Number Of Ingredients 17
Steps:
- 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.
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