100 tahun penyelidikan dan pembangunan

Fruit-Based Pudding Recipes

Baked Apple Pudding

650 g cooking apples, peeled, cored and sliced
60 g caster sugar
2 tbsp water
½ tsp ground cinnamon
6 tsp butter, softened
2 eggs beaten
½ tsp vanilla essence
85 g self raising flour, sifted

Preheat the oven to 180°C/350°F.

Place the apples and water in a saucepan and cook on a low heat for about 5 minutes, until the apples have softened. Stir in the cinnamon and transfer to an ovenproof dish.

To make the sponge, beat the butter with the sugar until light and creamy. Add the eggs, vanilla essence and flour. Beat to a soft creamy consistency. Spoon the sponge mixture over the apples and smooth down gently. Bake for 30-35 minutes until the sponge has risen and is golden and springy to touch.

Banana & Mango

1 banana
½ mango

Peel and roughly chop the fruit. Blend until smooth.

Tropical Fruit Salad

1 banana
½ mango
½ cantaloupe melon
1 kiwi fruit
1 apple
A slice of pineapple
Juice of 1-2 oranges

Peel and chop the fruit into bite-size pieces, mix together and serve.

Yummy Cherries

A handful of sweet cherries, halved and stoned
1 tbsp water
1 small ripe mashed banana
1 tbsp rice

Put the cherries into a small pan together with the water and simmer for about 2 minutes. Purée then stir in the rice and banana.

Peaches and Strawberries

2 ripe peaches, skinned and chopped
75 g strawberries, hulled and quartered
1 vanilla pod

Put the fruit into a pan. Split the vanilla pod and scrape out the seeds and add to the fruit with the pod. Cover with a lid and cook gently for 7-8 minutes. Remove the pod and mash or chop the fruit.

Banana Twist

A knob of butter
1 small banana, peeled and sliced
3 tbsp orange juice
Pinch of cinnamon

Melt the butter in a small pan and cook the banana for 1 minute. Add the orange juice and the cinnamon and cook for another minute. Mash or blend as required.

Peaches and Rice

1-2 tbsp rice
1 dessert apple, peeled, cored and chopped
1 large ripe peach, peeled, stoned and chopped
3 large strawberries, halved

Steam the apple until soft then add the peach and strawberries and continue to cook for a few minutes. Blend to the required consistency. Mix the rice with a tablespoon of water and stir into the purée.

Apple & Pear Purée

1 eating apple, peeled, cored and finely sliced
1 pear, peeled, cored and chopped

Put the fruit in a saucepan with approx 4 tablespoons of water.
Bring to the boil, cover and simmer for 10 minutes, checking it doesn't stick to the bottom of the pan. Purée.

Baked Apples

1 eating apple
A few sultana raisins

Preheat the oven to 190°C/375°F. Core the apple and put in a small ovenproof container. Fill the hole in the middle of the apple with sultana raisins. Surround the apple in a little water and bake for 40 minutes or until soft.

Fruit Juice Jelly

300 ml pure fruit juice
2 tsp powdered gelatine

Place 60 ml of the fruit juice in a small bowl. Sprinkle the gelatine over the juice and leave to soak for 5 minutes.

Place over a pan of boiling water and stir until the gelatine has dissolved. Remove from the heat and stir into the rest of the juice. Divide into 2 or 3 individual dishes and place in the fridge for a few hours (or overnight) until the gelatine has set.

Banana Ice

2 ripe bananas

Peel and mash the bananas. Transfer to a small plastic container. Cover and freeze for several hours. Allow to stand at room temperature for 10 minutes before serving.

Baked Peach Crumblies

4 peaches, halved and stoned
40 g plain flour sifted
2 tbsp butter, plus extra for greasing
2 tbsp porridge oats
2 tbsp light brown sugar

Preheat the oven to 180°C/350°F.
Arrange the peach halves in the bottom of a small, lightly greased ovenproof dish.
Put the flour and butter in a bowl and rub together. Stir in the oats and sugar. Sprinkle the crumble mixture over each peach half and bake for 25-30 minutes.

Apple Crumble

3 large cooking apples, peeled, quartered and sliced
3 tbsp sugar
60 g raisins
Pinch of cinnamon
2 tbsp water
125 g plain flour
60 g butter or margarine
60 g sugar

Preheat the oven to 190°C/375°F.
Place the apples, sugar, raisins and cinnamon in a deep baking dish. Combine well and pour over the water.

For the topping, put the flour in a bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Mix in the sugar. Spoon over the apples.
Bake in the oven for 20-25minutes.

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