How to Make Fruit Cocktail Pudding | Rhodes Quality

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1 x 410 g can Rhodes Fruit Cocktail in Syrup

250 ml (1 C) white sugar

250 ml (1 C) cake flour, sifted

2.5 ml (½ t) salt

5 ml (1 t) bicarbonate of soda

1 egg

65 ml (¼ C) brown sugar

To serve: fresh cream, lightly whipped


Place the undrained Rhodes Fruit Cocktail in Syrup in a large bowl. Add the sugar, flour, salt, bicarbonate of soda and egg. Mix until well blended. Pour the batter into a baking dish that has been sprayed with non-stick spray. Sprinkle the top of the batter with the brown sugar Bake in an oven that has been preheated to 180 °C for 45 min or until firm to the touch. Serve warm with fresh cream.


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