This jam pudding with warm fruit and custard combines a soft, golden sponge with sticky jam, baked fruit, and creamy custard. Recipe compliments of Rhodes Quality.

Ingredients

• 1 x 410 g can pineapple pieces in syrup, drained
• 1 x 410 g can peach slices in syrup, drained
• 1 x 410 g can pear halves in syrup, drained
• 1 x 410 g can fruit cocktail in syrup, drained
• 65 ml butter
• 125 ml Rhodes Quality Tropical Nectar 40% Fruit Juice Blend
• 65 ml brown sugar
• 30 ml lemon juice
• 2.5 ml ground cinnamon
• 1ml nutmeg
• Sponge
• 160 ml peach and apricot Jam
• 1 cup butter plus extra for brushing
• 1 cup castor sugar
• 4 x eggs
• 1 cup self-raising cake flour
• To serve: custard or whipped cream

Method

1. Place the pineapple pieces, peach slices, pear halves and the fruit cocktail into a casserole dish.
2. Place the butter and fruit juice in a small saucepan and bring to the heat.
3. Stir in the sugar, lemon juice, and spices until the sugar dissolves.
4. Pour the sauce over the fruit and set aside.
5. To make the sponge, melt the peach and apricot jam and pour it into the bottom of a solid cake pan sprayed with non-stick spray and set aside.
6. Beat the butter and sugar together until light and creamy.
7. Add the eggs one at a time.
8. Sift the self-raising cake flour and fold it into the egg mixture.
9. Spoon the batter onto the jam.
10. Cut a length of tinfoil slightly larger than the cake pan. Make a pleat by folding a crease along the centre of the tinfoil.
11. Brush the one side of the tinfoil with a little melted butter.
12. Place the tinfoil butter side down on top of the pan and secure around the edges.
13. Bake the pudding in an oven preheated to 180 ℃ for 35 minutes or until a wooden skewer inserted near the middle comes out clean.
14. Once the pudding has been in the oven for 20 minutes, add the fruit compote casserole to the oven to bake.
15. Remove the pudding and the fruit from the oven.
16. Turn the pudding out and serve with the fruit and custard.