Baked Fruity Autumn Pudding Recipes

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BAKED FRUITY AUTUMN PUDDING



Baked fruity autumn pudding image

This pudding is bursting with autumn flavours, and can be made up to a day ahead - just reheat in the microwave

Provided by Good Food team

Categories     Dessert

Time 2h25m

Number Of Ingredients 7

450g mixed autumn fruit - we used ripe plums , peeled apples, pears and blackberries
2 tbsp butter , plus extra for greasing
200g caster sugar
1 ½ tsp cinnamon
300g self-raising flour
140g shredded suet
zest 1 lemon

Steps:

  • Heat oven to 180C/160C fan/gas 4. Cut 2 x 5cm-wide strips of parchment and lay them up the sides of a 1.2-litre pudding basin, making a cross on the bottom of the dish. Make sure there is some overhang to help you release the pudding when cooked. Grease again. Lay a square of foil and equal-size square of greased parchment on top of each other, folding a pleat down the middle.
  • To make the filling, chop plums, apples and pears into 1cm cubes and place in a bowl with the blackberries. Add butter, broken into bits, 125g of sugar and cinnamon. Stir and put to the side.
  • Sift flour into mixing bowl. Mix in suet, remaining sugar and zest. Add a few drops of water, working it through with a cutlery knife, then keep adding water until you have soft dough. Using your hand, bring the dough together into a smooth ball. Tip out onto a lightly floured surface. Tear the dough into ¾ and ¼ parts. Roll the larger portion into a rough circle, approx 20cm. Drop into the basin and press up the sides until you have a slight overhang. Tip the filling into the pastry case. Roll out the remaining ¼ to make a lid, then press the pastry edges together to firmly seal. Tuck the protruding flaps of parchment down onto pastry.
  • Put foil/parchment on top (foil side up), pressing and squeezing the foil round the edges to make a fitted lid. Tie string securely around the lid, making a handle with extra doubled-up string. Put in a deep roasting tin, then pour boiling water to 1-2cm below foil line. Cook for 2 hrs, topping up water level if it gets too low. Unwrap, release edges using parchment tabs and invert onto a plate.

Nutrition Facts : Calories 841 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 124 grams carbohydrates, Sugar 53 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.83 milligram of sodium

FRUIT PUDDING



Fruit Pudding image

We call this recipe Peach cobbler in my family, but the real title is Fruit Pudding, since you can use other kinds of fruit in it.. We love it, very easy and a good way to use up your canned fruit.

Provided by dsthings

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup sugar
3/4 cup flour
2 teaspoons baking powder
1/8 teaspoon salt (actually it's a dash of salt)
3/4 cup milk
1/2 cup butter or 1/2 cup margarine
1 quart canned fruit

Steps:

  • Preheat oven to 350, and while it preheats, place 1 stick of butter or margerine in a 9 X 13 or smaller deeper baking dish, in the oven until butter melts.(9x13 makes a nice size, but it comes out kind of thin.).
  • Mix sugar, flour, baking powder, salt, and milk together, by hand until smooth.
  • In pan with melted butter, add batter, making sure it covers most of the bottom of the pan.
  • Drain fruit, and spoon on top of batter evenly, so batter is evenly covered with fruit.
  • Bake at 350 for 40 minutes.

Nutrition Facts : Calories 341.8, Fat 16.6, SaturatedFat 10.4, Cholesterol 44.9, Sodium 293.7, Carbohydrate 47, Fiber 0.4, Sugar 33.4, Protein 2.8

AUTUMN PEAR / APPLE PUDDING CAKE



Autumn Pear / Apple Pudding Cake image

This is an easy and popular reciepe, unique if you make it with pears. My family gobbles it up in less time than it takes to make. Great recipe to take to a covered dish gathering.

Provided by Pa. Hiker

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

3 medium pears or 3 medium apples, peeled,cored,sliced
1 tablespoon lemon juice
1/4 cup unsalted butter, softened
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon ginger or 1/2 teaspoon cinnamon
1/2 teaspoon salt
1 large egg
1 cup flour
1/2 cup milk
3/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/2 teaspoon ginger or 1/2 teaspoon cinnamon
1 cup hot tap water

Steps:

  • Choose pears or apples, if you pick pears use the ginger, for apples use the cinnamon.
  • There are two parts to this recipe, the cake and the topping.
  • To make the cake: Lightly grease an 8-inch square or 9-inch round pan.
  • Place the fruit in the pan, and sprinkle it with the lemon juice.
  • In a medium-sized bowl, cream together the butter, sugar, baking powder, spice, and salt till smooth.
  • Beat in the egg, then add the flour alternately with the milk (1/2 cup flour, the milk, remaining 1/2 cup flour), beating after each addition.
  • Spoon the batter over the fruit in the pan, spreading it to mostly cover.
  • To make the topping: Whisk together the sugar, cornstarch, salt, and spice.
  • Sprinkle this mixture over the batter, then carefully pour the hot water over all.
  • It will puddle on top; that's OK.
  • Bake the cake in a preheated 375°F oven for about 60 minutes, until it's nicely browned on the top.
  • Remove it from the oven, and serve warm with vanilla ice cream or whipped cream.
  • Yield: 8 to 9 servings.

HARVEST NOODLE PUDDING - FRUIT KUGEL



Harvest Noodle Pudding - Fruit Kugel image

An old-time noodle custard dessert recipe with a bit of a modern twist. Layered egg noodles with apples, pears and dried cranberries baked in sweet custard. It has a warm grandmotherly taste and feeling to it. Simple yet rich in flavor with little effort in preparation sure to please many in the autumn. It takes advantage of apples and pears harvested in the fall along with tangy sweet dried cranberries.

Provided by MikeP

Categories     Side Dish

Time 2h

Yield 8

Number Of Ingredients 15

3 tablespoons butter, melted
½ (8 ounce) package wide egg noodles
1 large apple - peeled, cored, and chopped
1 large pear - peeled, cored, and chopped
1 tablespoon lemon juice
1 cup milk
4 eggs
½ cup applesauce
¼ cup white sugar
2 tablespoons light brown sugar
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon salt
1 pinch ground nutmeg, or to taste
⅓ cup dried cranberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease an 8x8-inch baking dish with melted butter.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  • Mix the apple and pear with lemon juice in a bowl; set aside.
  • Beat milk, eggs, applesauce, white sugar, light brown sugar, vanilla extract, cinnamon, salt, and nutmeg in a large bowl until just combined.
  • Stir cranberries, egg noodles, and apple mixture into the egg mixture; pour in prepared baking dish and cover baking dish with aluminum foil.
  • Bake noodle pudding in preheated oven until set, 35 to 45 minutes.
  • Remove foil and return pudding to oven to bake until browned, about 10 minutes more; cool to room temperature or serve chilled.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 33.9 g, Cholesterol 117 mg, Fat 8.3 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 4.1 g, Sodium 118.1 mg, Sugar 21.6 g

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