Mixed Fruit Pudding

Makes: 1 large or 2 medium Mixed Fruit Puddings Oven:  180 °C / 350 °F


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)


410 ml Fruit cocktail canned fruit (1 small tin)

125 ml Sugar (1/2 cup)
250 ml Water (1 cup)
5 ml Vanilla essence (1 tsp)


  1. Mix all dry ingredients, as well as the Anchor Instant Yeast together.
  2. Melt margarine in warm milk and leave to cool until lukewarm.
  3. Mix milk mixture with lukewarm water, beaten egg and Vanilla Essence and add to the dry ingredients. Beat the batter until smooth.
  4. 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.
  5. 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.
  6. 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.
Mixed Fruit Pudding
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