Batter Pudding
A warm, fruity batter pudding with a tender crust, infused with spices and topped with sugar and cinnamon, perfect for cozy dessert occasions or afternoon treats.
Ingredients
Instructions
- Mix flour, 1 teaspoon of sugar, salt, baking powder, and nutmeg in a bowl.
- Add milk, oil, and unbeaten egg; beat well until smooth.
- Arrange sliced fruit in a greased baking pan.
- Pour the batter mixture over the fruit evenly.
- Sprinkle 1/2 cup of sugar and cinnamon over the top.
- Bake at 350°F (175°C) for 25 to 30 minutes or until the top is golden brown.
Tips & Substitutions
For a lighter batter, consider substituting half of the flour with whole wheat flour. You can also use almond milk or coconut oil for a dairy-free and vegan version. If you prefer, add a teaspoon of vanilla extract for extra flavor or experiment with spices like cinnamon or cardamom. This batter pudding pairs beautifully with Melissa'S Cake for dessert.
Serving Suggestions
Serve the batter pudding warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious treat. Fresh fruit, such as berries or a drizzle of caramel sauce, can also enhance its flavor. This dish is perfect as a comforting dessert or a sweet breakfast option, making it a versatile addition to your menu.
Storage & Reheating
Once cooled, store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave for 20-30 seconds or warm in a preheated oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Batter Pudding contains roughly 497 calories, with 2g protein, 21g carbohydrates, and 46g fat. Note that it is relatively high in sodium, at 1318mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fruit instead of fresh?
Yes, you can use frozen fruit in this recipe. Just be sure to thaw and drain any excess liquid before adding it to the batter to prevent the pudding from becoming too soggy. Frozen berries, peaches, or apples work particularly well.
What can I do if my batter is too thick?
If your batter is too thick, gradually add a little more milk, one tablespoon at a time, until it reaches your desired consistency. Be careful not to add too much at once, as you want the batter to remain thick enough to sit on top of the fruit.
Can I make this recipe ahead of time?
You can prepare the batter mixture and slice the fruit in advance, storing them separately in the refrigerator for up to a day. When ready to bake, simply combine the two and follow the baking instructions. This makes it convenient for serving at gatherings or family meals.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).