This comforting, warm and sweet pudding is a winter favourite.

Ingredients

• Fruit Salad
• 1 x 410 g can Rhodes Quality Pineapple Pieces in Syrup, drained
• 1 x 410 g can Rhodes Quality Peach Slices in Syrup, drained
• 1 x 410 g can Rhodes Quality Pear Halves in Syrup, drained
• 1 x 410 g can Rhodes Quality Fruit Cocktail in Syrup, drained
• 65 ml (¼ cup) butter
• 125 ml (½ cup) Rhodes Quality Orange 100% Fruit Juice Blend OR
• 125 ml (½ cup) Rhodes Quality Tropical Nectar 40% Fruit Juice Blend
• 65 ml (¼ cup) brown sugar
• 30 ml (2 Tbsp) lemon juice
• 2.5 ml (½ tsp) ground cinnamon
• 1ml (¼ tsp) nutmeg
• Sponge
• 160 ml (⅔ cup) Rhodes Quality Peach and Apricot Jam
• 250 g (1 cup) butter plus extra for brushing
• 200 g (1 cup) castor sugar
• 4 x eggs
• 200 g (1 cup) self-raising cake flour
• To serve: custard or whipped cream

Method

1. Place the Rhodes Quality Pineapple Pieces in Syrup, Rhodes Quality Peach Slices in Syrup, Rhodes Quality Pear Halves in Syrup and the Rhodes Quality Fruit Cocktail in Syrup into a casserole dish.
2. Place the butter, Rhodes Quality Orange 100% Fruit Juice Blend OR Rhodes Quality Tropical Nectar 40% Fruit Juice Blend in a small saucepan and bring to the heat.
3. Stir in the sugar, lemon juice, and spices until the sugar dissolves.
4. Pour the sauce over the fruit and set aside.
5. To make the sponge, melt the Rhodes Quality Peach and Apricot Jam and pour it into the bottom of a solid cake pan sprayed with non-stick spray and set aside.
6. Beat the butter and sugar together until light and creamy.
7. Add the eggs one at a time.
8. Sift the self-raising cake flour and fold it into the egg mixture.
9. Spoon the batter onto the jam.
10. Cut a length of tinfoil slightly larger than the cake pan. Make a pleat by folding a crease along the centre of the tinfoil.
11. Brush the one side of the tinfoil with a little melted butter.
12. Place the tinfoil butter side down on top of the pan and secure around the edges.
13. Bake the pudding in an oven preheated to 180 ℃ for 35 minutes or until a wooden skewer inserted near the middle comes out clean.
14. Once the pudding has been in the oven for 20 minutes, add the fruit compote casserole to the oven to bake.
15. Remove the pudding and the fruit from the oven.
16. Turn the pudding out and serve with the fruit and custard.

Servings

Serves 6

Cooking Times

Prep Time: 30 minutes
Cooking Times: 35 minutes