Diplomatic pudding

6 servings

Ingredients

Quantity Ingredient
½ cup Sugar
1 tablespoon Butter
2 tablespoons ;Water
3 slices White bread, crusts removed
1 can Sweet condensed milk (14 oz)
¾ cup ;Water
¼ teaspoon Baking powder
3 Egg yolks, beaten
1 tablespoon Vermouth
1 tablespoon Flour
1 teaspoon Vanilla extract
1 can Tropical fruit (6 oz.)

Directions

CARAMEL-COATED BAKING DISH

PUDDING

To make the caramel coating, mix ingredients in a small saucepan and cook on medium heat. Stir until mixture begins to bubble and turns a caramel brown. Be very careful not to burn this.

Pour hot caramel into a 1½ qt. pre-warmed baking dish. Holding the dish with potholders, roll the hot caramel around dish to coat sides. Set aside to cool.

To make the pudding, preheat oven to 350 F.

In a large bowl, crumble the bread and mix with milk, water, baking powder, egg yolks, vermouth, flour and vanilla. Mix drained fruit into the batter. Pour mixture into the caramel-coated baking dish.

Set baking dish in a pan of water and bake for 50 minutes, or until a toothpick comes out clean when inserted in the middle. Remove dish from pan of water and chill. To serve, invert dish onto serving platter and slice.

Recipe from Sandy Vasquez of Honduras and Miami, FL. Recipe is from her Cuban grandmother. Tried on 09/01/90 when Sandy taught a Cuban cooking class at The Cookbook Cottage/1279 Bardstown Rd./Louisville, KY 40204. Posted by Cathy Harned.

Submitted By ROBERT MILES On 08-13-95

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