Makes: 1 large or 2 medium Mixed Fruit Puddings Oven: 180 °C / 350 °F
Ingredients
| 240 | g | Cake flour (2 x 250 ml / |
| 2 | ml | Salt (1/4 tsp) |
| 60 | ml | Sugar (4 tbsp) |
| 10 | g | Anchor Instant Yeast (1 packet) |
| 125 | g | Margarine (1/2 cup) |
| 125 | ml | Warm milk (1/2 cup) |
| 125 | ml | Lukewarm water (1/2 cup) |
| 2 | Large eggs, beaten | |
| 10 | ml | Vanilla essence (2 tsp) |
Topping
| 410 | ml | Fruit cocktail canned fruit (1 small tin) | |
| Syrup: | |||
| 125 | ml | Sugar (1/2 cup) | |
| 250 | ml | Water (1 cup) | |
| 5 | ml | Vanilla essence (1 tsp) | |
Method
- Mix all dry ingredients, as well as the Anchor Instant Yeast together.
- Melt margarine in warm milk and leave to cool until lukewarm.
- Mix milk mixture with lukewarm water, beaten egg and Vanilla Essence and add to the dry ingredients. Beat the batter until smooth.
- Pour into a large, greased baking pan or oven proof dish. Arrange the canned fruit pieces on top of the batter. Cover with greased plastic and allow to rise in a warm place until double the size, about 10 – 15 minutes.
- To make the syrup, dissolve the sugar in the water and bring to the boil over low heat. Boil for 15 minutes, stirring all the time. Add the vanilla essence.
- Bake in a preheated oven at 180 °C / 350 °F for 25 – 30 minutes, or until golden brown. Pour the syrup over the baked pudding while still hot. Serve with custard.
