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FRUIT COCKTAIL PUDDING

Ingredients

DOUGH:
500 ml Self-raising flour
4 Eggs
1 Big tin fruit cocktail
125ml Pecans nuts
15 ml Bicarbonate of soda
500 ml Sugar
5 ml Vanilla essence

SAUCE:
250 ml Coconut
250 g Butter
5 ml Vanilla essence
375 ml Sugar
1×410 ml Ideal milk
75 ml Brandy OR orange juice

Method

DOUGH:

  1. Preheat oven 180°C.
  2. Beat sugar and eggs until lightly and fluffy.
  3. Add dry ingredients.
  4. Mix bicarbonate of soda with fruit syrup and add to mixture.
  5. Fold in fruit lightly.
  6. Bake for 35-40 minutes and remove from oven.
  7. Prick top once out of the oven and pour the sauce over immediately.

SAUCE:

  1. Melt butter and sugar over low heat.
  2. Once sugar is melted add milk to it.
  3. Add all other ingredients except brandy or orange juice.
  4. Boil over low heat.
  5. Add brandy or orange juice last.
  6. Pour sauce over baked pudding.

TIPS:

Use a large oblong dish as it is a big mixture.

You can freeze your pecan nuts – place in sealed bag.