Last updated on May 9th, 2018 at 11:41 am
Delicious oven-baked recipe for Baked Fruit Salad Pudding, a traditional South African treat also known as Vrugte-kelkie poeding.
1 cup (140 gram) self-raising flour (add 1 tablespoon flour if the batter is too runny)
1 teaspoon (5 ml) baking soda
1/8 teaspoon (pinch) salt
1/4 cup coconut
1 jumbo (xtra-large) egg
1/2 cup (100 gram) white sugar
1 x 410 gram tin of fruit salad (fruit cocktail) in juice
1/2 teaspoon (2 ml) vanilla essence
3/4 cup (190ml, which is 1/2 of a 410 gram tin) Nestle Ideal Evaporated Milk
1/3 cup (75 gram) sugar
2 tablespoons (25 gram) butter
1/2 teaspoon (2 ml) caramel or vanilla essence
Beat the sugar and butter together.
Add the eggs one by one, beating well after adding each egg.
Sift the dry ingredients together.
Add dry ingredients to the butter mixture, alternating with the milk, while mixing.
Add the fruit salad and mix well.
Pour the batter into a greased 20 cm (1,25 litre) oven dish.
Bake for 30 to 40 minutes in an oven that’s been preheated to 180C while you make the caramel sauce.
Bring all the ingredients, except the caramel or vanilla essence, to the boil in a saucepan. Reduce the heat and simmer for 3 to 5 minutes.
Remove sauce from the stove and add caramel or vanilla essence.
Pour the hot sauce over the hot tart as soon as it comes out of the oven.
Serve lukewarm with custard or ice cream.