Ingredients for Fruit Cocktail Pudding
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 large egg
- 1 (15 ounce) can fruit cocktail, undrained
- 1 1/4 cups milk
- 1/2 cup shredded coconut
- 3/4 cup butter (1/2 cup unsalted, melted for batter; 1/4 cup for topping)
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
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How to Make Fruit Cocktail Pudding
- Preheat oven to 350°F (175°C).
- In a large bowl, thoroughly combine all batter ingredients using a wooden spoon until well blended.
- Grease a large pie dish generously with butter or cooking spray.
- Pour the batter into the prepared pie dish.
- Bake for 40-50 minutes, or until a knife inserted into the center comes out clean.
- While the pudding bakes, prepare the topping: In a small saucepan, combine all topping ingredients. Bring to a boil over medium heat and simmer for 5 minutes, stirring frequently, until slightly thickened.
- Remove the pudding from the oven. Immediately prick the top of the pudding all over with a knife to allow the topping to penetrate.
- Carefully pour the hot topping evenly over the warm pudding.
- Let the pudding cool slightly before serving. Enjoy warm, ideally with a scoop of vanilla custard!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
349g
Fat
49g
Carbs
41g
