From the Anchor Yeast Kitchen
Mixed Fruit Pudding
Prep
Baking Time
25–30 mins
Total
Makes 1 large or 2 medium Mixed Fruit Puddings
easy
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By
Anchor Yeast Kitchen
Get ready for the festive season with this great Mixed Fruit Pudding recipe from our sweet and nice collection. . Serve hot with custard.
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Ingredients
240
g
Cake flour
( 2 x 250 ml / 2 cups )
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
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.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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