Fruit Pudding
A moist and flavorful fruit pudding combining fresh or drained canned fruit with warm spices like nutmeg and cinnamon. This versatile dessert is perfect for any occasion, offering a sweet, spiced treat that can be customized with additions like nuts or raisins. It pairs well with tea or coffee for a comforting finish.
Ingredients
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine the egg, sugar, and sour milk until well blended.
- Stir in the flour, baking soda, nutmeg, cinnamon, vanilla, and melted oleo until smooth.
- Fold in the drained fruit and any optional additions like coconut, nuts, or raisins.
- Pour the batter into a greased loaf pan.
- Bake for about 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of sour milk. You can also substitute half of the sugar with brown sugar for a deeper taste. If you don't have nutmeg, cinnamon can be used alone, or try a pinch of cardamom for a unique twist. Adding a handful of nuts or raisins can enhance texture and flavor.
Serving Suggestions
Serve the fruit pudding warm or at room temperature, perhaps drizzled with a bit of cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Lemon Pudding for a delightful dessert spread. Consider serving with a side of fresh fruit or a light salad for a balanced meal.
Storage & Reheating
Store leftover fruit pudding in an airtight container in the refrigerator for up to 3 days. To reheat, slice and warm in the microwave for 20-30 seconds, or place in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through. This keeps the pudding moist and flavorful.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Pudding contains roughly 344 calories, with 6g protein, 68g carbohydrates, and 5g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of calcium and protein. It also contributes 3g of dietary fiber toward your daily target.
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, but make sure to thaw and drain it well to avoid excess moisture in the batter. This will help maintain the pudding's texture and prevent it from becoming soggy.
What can I substitute for eggs in this recipe?
If you need to make this recipe egg-free, you can replace one egg with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana. This will help retain moisture and binding in the pudding.
How can I make this recipe gluten-free?
To make this fruit pudding gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure your baking soda is also gluten-free. This adjustment will allow you to enjoy the dish without compromising on taste.
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).