Dried Fruit Pudding – a delicious recipe with mixed dried, fruit juice, nutmeg, cinnamon, ground cloves, quick-cooking tapioca. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Core and chop the pears and apples, if needed. Chop the apricots and prunes roughly.
2
Stew the fruit in the juice with the spices on low heat for 30 minutes. Drain and reserve the liquid. Set aside 1/3 cup fruit.
3
Measure the liquid and add more juice if needed to make 2 cups.
4
Stir the tapioca into the juice in a saucepan. Let sit for 5 minutes. Bring to a boil and cook for 2 minutes while stirring constantly. Take off heat and let sit for 20 minutes. Combine with fruit, except the 1/3 cup, and chill.
5
Whip the cream with the vanilla and whatever you are using for sweetening until stiff but not dry.
6
In a large clear glass bowl, or in individual glasses, layer the chilled fruit pudding and the whipped cream, ending with the whipped cream. Decorate with reserved fruit.
309
kcal
Calories
21
g
Fat
28
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups mixed dried fruit (apricots, prunes, pears, apples), 3 cups fruit juice (or more), 1/2 teaspoon nutmeg, 1 teaspoon cinnamon, and more.
Yes, Dried Fruit Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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