Fruit Pudding

Fruit Pudding (apple, blackberry, pineapple, peach, rhubarb etc.)

Elsie Hampton

Almost any cooked or canned fruit, fresh berries, etc. can be used in this recipe - cooked apples, cooked or canned peaches/apricots/nectarines, canned pineapple, fresh blackberries/loganberries, etc. Unlike the 'crumble' recipe, the fruit in this pudding should have some juice with it - fresh berries will produce their own juice when cooking, but, for example, if using a tin of crushed pineapple, use the whole contents of the can.

Place a shallow layer (½ to ¾ inch) of fruit and liquid into a casserole dish and put into a 350° oven to pre-heat the fruit while preparing the batter for the 'cake' topping

Beat the egg and sugar, add the melted butter and beat again. Add the flour and milk and combine at a slow mixer speed. Remove the heated casserole and fruit from the oven, pour the cake mixture over the fruit base (don't worry if it is a bit uneven and doesn't completely cover the fruit/liquid). Return casserole to the oven and cook for 30 minutes, or until cake topping is brown and cooked through (test with skewer). Serve warm, sprinkling with sifted icing sugar just before serving.