Name: Fresh fruit salad pudding
Cook time: 40 min
Total time: 40 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 750.00 ml papaya diced; 4.00 bananas diced; 2.00 apples peeled, diced; 115.00 g Goldcrest Granadilla Pulp; 15.00 ml castor sugar; 1.00 orange juice only; 2.00 eggs extra-large; 250.00 ml white sugar; 25.00 ml oil; 375.00 ml flour self-raising; 2.00 ml salt; 125.00 ml milk; 50.00 g almonds flaked

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Ingredients (13)

FRUIT SALAD

750.00 ml	papaya — diced
4.00	bananas — diced
2.00	apples — peeled, diced
115.00 g	Goldcrest Granadilla Pulp
15.00 ml	castor sugar
1.00	orange — juice only

BATTER

2.00	eggs — extra-large
250.00 ml	white sugar
25.00 ml	oil
375.00 ml	flour — self-raising
2.00 ml	salt
125.00 ml	milk
50.00 g	almonds — flaked

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Method:

Preheat the oven to 180 ºC and spray a medium-sized ovenproof dish with non-stick spray or butter lightly. Prepare the fruit salad and lightly mix all the ingredients together. Beat the eggs and sugar together until light and fluffy. Beat in the oil. Sift the self-raising flour and salt together and fold into the egg mixture, alternating with the milk and ending with the flour mixture. Pour a little of the batter into the bottom of the prepared dish and sprinkle the fruit salad on top. Pour over the remaining batter and sprinkle the almonds on top. Bake for about 35-40 minutes until done and golden brown. Serve hot with a scoop of ice cream.
Serves 6-8.