Tropical Fruit Pudding with Plum Syrup

Preparation Time:
Notes: This is my sub tropical version of the English Summer Pudding using stunning South African fruits from the Mpumalanga region. This dish is nearly as colourful as the people themselves. It is very flexible as to the variety of fruits that may be used.

450g (1lb) fruit e.g. Guavas, Paw Paw, Mango, Pineapple, Kiwi Fruit, and Cape Gooseberrys/Physalis
All fruit skinned and prepared and cut into medium dice
10 slices white bread crusts removed
300ml (1/2pt) fruit juice eg orange, pineapple, cranberry etc
100g (4oz) castor sugar (this may depend on the sweetness of the fruit and could well do with reducing the quantity if necessary)
Juice and rind of 1 lemon

1. Heat together the sugar, lemon juice, rind and fruit juice dissolving the sugar gently over a low heat

2. Once dissolved bring to the boil and simmer for 5mins

3. Add all of the prepared fruit and simmer for a further 3/5mins (depending on ripeness)

4. Line the pudding basin with the bread (as for summer pudding)

5. Fill the lined pudding basin with the fruit and drizzle over some of the liquid

6. Cover the basin with a slice of cut out bread

7. Cover and press down gently

8. Cover with cling film/plastic wrap and weigh down gently using a saucepan or plate

9. Leave, preferably overnight, refrigerated

Serve chilled with Carambola Syrup and Vanilla Ice Cream
Presentation could also be with a tuile biscuit see recipe
* Do four individual dariole moulds as opposed to one large pudding
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