Diplomatic Pudding Recipes

Steps:

• 1. Preparation: In a food processor, finely chop the bread and place in a large bowl. Mix with the other ingredients including the fruit cocktail with its syrup. Stir well to be sure to dissolve the sugar. Place the mixture in a caramel covered mold (*).
• 2. Cook in oven at 375 degrees F for 1 hour or until a toothpick inserted in the center comes out dry. Let cool before serving. Cut in small pieces.
• 3. (*) To line the mold with caramel: 1/2 cup sugar a few drops (scant) water Place mold on burner and dissolve sugar until it turns a nice light brown color. Rotate the mold to coat all sides and bottom with the caramel. Serves 6 to 8

Steps:

• In a large mixing bowl, combine the crumbled bread with the milk, stir to mix and let stand for 1 hour. Meanwhile, preheat the oven to 200 degrees F. and place a 2 quart baking dish in it to heat up. In a small saucepan over medium high heat, combine 1 cup of the sugar, the butter, and water. Stir together until the mixture begins to bubble and turn a caramel brown color, about 10 to 12 minutes. Remove the baking dish from the oven and pour the caramel into it, swirling to coat the bottom and up the sides of the dish evenly. Set aside to cool.
• Turn the oven up to 325 degrees F. In another mixing bowl, beat together the eggs, remaining 1 1/2 cups sugar, and the vanilla until well blended. Stir the egg mixture into the bread and milk mixture, then stir in the oranges, almonds, and raisins. Pour the mixture into the prepared baking dish and bake on the middle rack of the oven for 1 1/2 hours. Cool slightly and serve warm, or cover with plastic wrap after cool and refrigerate for 30 minutes to 3 hours before serving.

Steps:

• 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.

Steps:

• In a food processor finely hop the bread and place in a large bowl.
• Mix the remaining ingredients.
• Stir well to dissolve the sugar.
• Place the mixture in a caramel covered mold.
• Cook in oven at 375°F for 1 hour.
• Caramel:.
• Add a few drops of water to the sugar and dissolve until it turns light brown.