Creamy Fruit Cocktail Pudding
"This is a real stick-to-your-ribs pud just for a cold winter's day. Served with a custard it is toe-curlingly good!"
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
-
Batter
- 2 cups flour
- 3 teaspoons baking powder
- 1 1⁄4 cups sugar
- 2 teaspoons baking soda
- 2 eggs, beaten
- 1 (30 ounce) can fruit cocktail, juice included
-
Topping
- 3⁄4 cup sugar
- 1⁄2 cup milk
- 1⁄2 cup coconut
- 4 tablespoons butter
- 1 teaspoon vanilla extract
directions
- Mix all batter ingredients well with wooden spoon.
- Pour into large greased pie dish.
- Bake at 350F for 40 – 50 minutes.
- Boil together topping ingredients for 5 minutes.
- As pudding comes out of oven stab it all over with a knife and pour topping over.
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Reviews
-
Very good and easy. I halved the recipe because I only had a 15oz can of fruit coctail but when it came to the eggs, I forgot to add only one and put two in, it still turned out great. I`m wondering how it would be with either pineapple or apple pie filling to also try. Thanks for posting an excellent recipe. -
This was so good! My DH remembered having this as a child, but I had never been able to find just the right recipe until now. Finally, my search is over. Thanks so much for posting! -
OMG..so easy and yet so wonderful..made this for wife's friends baby shower and the ladies were in love..(the the recipe not me..)lol... had to give everyone the recipe or they said they wouldnt leave..lol..Thanks -
WOW!! I've never made this type of pudding before (I'm guessing it's British maybe?) so I'm not sure if it turned out right, but it turned out GOOD! I halved the recipe because I only had a small can of fruit cocktail. It was more cakey than what I consider "pudding" but I was glad because it was SO DARN GOOD! -
A definite keeper. I subbed canned peaches as we were out of fruit cocktail It didn't exactly say in the directions, but the batter seemed to need the fruit to be undrained. I used a 13 x 9 cake pan (which turned out to be the perfect size) and baked it for approximately 30 minutes. We took the suggestion and served this with Birds's custard and WOWEE....nirvana.
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RECIPE SUBMITTED BY
Bokenpop aka Mad
Milford, Delaware
I was born and raised in South Africa but now live in Delaware USA. Since I can remember I have been cooking! My first real cooking experience was when I was 7. I came home from school one afternoon and felt like French toast. My elder brother was home with his friends and did not want to make it for me, so I got a pan out, put it on the stove, turned the stove on to high. After that I could not remember what to do, but I knew that French toast involved bread so I put the bread in the hot pan without grease and poured milk over it! Oy vey... My brother's friend asked me what I was trying to make and I told him. He laughed and told me I was making it wrong but he also taught me how to make French toast the right way. I came home every day after that and made French toast. I felt so confident with the little bit of knowledge I had acquired that I soon started experimenting with other things. Nothing was going to stop me! The first full meal I ever made for my family was boiled rice and oven roasted chicken pieces with a steamed vegetable medley. I was 8 years old and my mom was in hospital. My dad was struggling to hold down an intensely busy job, keep the family going and be with my mom, so I thought I would help him. I don't think he believed that I had done it on my own. I remember telling him that I read in a cookery book how to make a roast chicken but I did not know what "a" rosemary was so I just put the chicken in the dish without it. Decades later with a myriad tried and tested recipes behind me - flops and failures included - I know my way around any food item and kitchen utensil, much to my family's delight!
