Diplomatic Pudding

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 cup granulated sugar
• 1 (8 1/2 ounce) can fruit cocktail, drained
• 1 lb loaf day-old 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)

Recipe

• 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. 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.