Diplomatic Pudding

---------- Recipe via Meal-Master (tm) v8.04

Title: DIPLOMATIC PUDDING
Categories: Desserts, Fruits
Yield: 6 servings

----------------CARAMEL-COATED BAKING DISH----------------
1/2 c Sugar
1 tb Butter
2 tb ;Water

--------------------------PUDDING--------------------------
3 sl White bread; crusts removed
14 oz Can sweet condensed milk
3/4 c ;Water
1/4 ts Baking powder
3 Egg yolks; beaten
1 tb Vermouth
1 tb Flour
1 ts Vanilla extract
6 oz Can tropical fruit

To make 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 1 1/2 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.

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.

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