Jam Pudding with Warm Fruit and Custard
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 (â…” 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
- 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.
- 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.
- Stir in the sugar, lemon juice, and spices until the sugar dissolves.
- Pour the sauce over the fruit and set aside.
- 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.
- Beat the butter and sugar together until light and creamy.
- Add the eggs one at a time.
- Sift the self-raising cake flour and fold it into the egg mixture.
- Spoon the batter onto the jam.
- Cut a length of tinfoil slightly larger than the cake pan. Make a pleat by folding a crease along the centre of the tinfoil.
- Brush the one side of the tinfoil with a little melted butter.
- Place the tinfoil butter side down on top of the pan and secure around the edges.
- Bake the pudding in an oven preheated to 180 ℃ for 35 minutes or until a wooden skewer inserted near the middle comes out clean.
- Once the pudding has been in the oven for 20 minutes, add the fruit compote casserole to the oven to bake.
- Remove the pudding and the fruit from the oven.
- Turn the pudding out and serve with the fruit and custard.
Servings
Serves 6
Cooking Times
Prep Time: 30 minutes
Cooking Times: 35 minutes
