Fruit Pudding
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Recipe Link: http://communities.msn.com/RecipesForNonCooks/desserts.msnw List of Ingredients
1 (8-ounce) can pineapple slices, drained and quartered
1 (16-ounce) can apricot halves, drained
2 (8-ounce) cans pitted red cherries, drained
1/3 cup seedless raisins
1/2 cup all-purpose flour
1/2 teaspoon ground apple pie spice
Pinch of salt
1/4 cup sugar
3 large eggs, slightly beaten
2/3 cup milk
2/3 cup light cream
Lightly whipped cream (optional)
Recipe
1. Preheat the oven to 350 degrees F. Butter a 5-cup heatproof dish which is about 2-inches deep. Mix the pineapple, apricots and cherries together, then spread over the bottom of the dish.
2. Put the raisins into a small saucepan and cover with cold water. Bring to a boil and boil for 1 minute, then drain and sprinkle over the fruits.
3. Sift the flour, spice and salt into a bowl. Stir in the sugar, then make a well in the center and add the eggs. Gradually beat the dry ingredients into the eggs and continue beating until smoothly blended. Beat in the milk and cream, a little at a time, making a thin batter.
4. Pour the batter over the fruit. Bake for 1 to 1-1/4 hours, until the batter is firm to the touch at the center, slightly puffed at the edges and golden brown all over. Remove from the oven and cool at least 15 minutes. Sift extra sugar over the top and serve warm straight from the dish with lightly whipped cream, if desired.
From “Nice ‘N Easy Family Cookbook”, 1987
Serves 4 to 6
Calories 590
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