Layer upon layer of juicy fruit, buttery biscuits, and creamy pudding come together in this dessert that’s as pretty as it is refreshing. Each slice is a burst of color and flavor, sweet strawberries, tangy kiwi, mellow banana, and crisp apple all wrapped in a silky pudding. It’s quick to prepare, sets beautifully in the fridge, and makes the perfect finale for a dinner where you want guests to think you went all out, even if you secretly didn’t.
What is Fruit Pudding?
Fruit pudding is a cold-set dessert made by layering fresh seasonal fruits with creamy pudding and its part trifle and part custard. Variations of this dessert exist across Europe, Asia, and Latin America. The concept is universal, just combine fruit with a rich dairy base and let the fridge work its magic.
In some Caribbean and British traditions, “fruit pudding” can mean a dense baked dessert with dried fruit, but here, we’re serving it cooler for that warm weather or when you want to end a meal on a lighter note.
Pro Tips for the Best Fruit Pudding
- Use chilled milk for mixing the pudding powder. This prevents lumps and gives a smooth, velvety texture.
- Toss the fruit with lemon juice to keep it from browning and to give a refreshing citrus zing.
- Choose firm, ripe fruits, because if they are too soft, they'll lose their shape after chilling.
- Cool the pudding before pouring it over the fruit. Hot pudding can steam the fruit, making it mushy.
- For a decorative finish, reserve a few slices of fruit to arrange on top just before serving.
Frequently Asked Questions
Can I Use Other Fruits for This Pudding?
Absolutely! Grapes, peaches, pineapple, mango, or blueberries work well. Just avoid overly watery fruits like watermelon, as they can make the pudding runny.
Can I Make This Without Biscuits?
Yes, though the biscuits add a lovely base and soak up flavor, you can skip them for a gluten-free version or replace them with gluten-free cookies.
Can I Make This Dessert Ahead of Time?
Yes, in fact, it’s better made ahead! Prepare it the night before, and the flavors will meld beautifully.
Why Did My Pudding Not Set Properly?
This usually happens if the pudding wasn’t cooked long enough or if the milk-to-powder ratio was off. Make sure to follow the packet instructions and stir constantly while cooking.
How to Store Fruit Pudding
Cover the mold or serving dish with plastic wrap and store in the fridge. It will stay fresh for up to 2 days, but it’s best enjoyed within 24 hours.
Ingredients
How to Make Fruit Pudding
In a saucepan, whisk the pudding mix into 250ml cold milk until fully dissolved. Add the remaining 750ml milk and place over medium heat. Stir constantly for about 2 minutes, or until the pudding thickens. Remove from heat and allow to cool.
In a saucepan, whisk the pudding mix into 250ml cold milk until fully dissolved. Add the remaining 750ml milk and place over medium heat. Stir constantly for about 2 minutes, or until the pudding thickens. Remove from heat and allow to cool.
While the pudding cools, chop the apple, kiwis, and strawberries, and slice the banana. Toss the fruit with lemon juice to keep it fresh and colorful. Place the fruit into an angel food or bundt cake pan, arranging them so you’ll get a pretty pattern once unmolded.
While the pudding cools, chop the apple, kiwis, and strawberries, and slice the banana. Toss the fruit with lemon juice to keep it fresh and colorful. Place the fruit into an angel food or bundt cake pan, arranging them so you’ll get a pretty pattern once unmolded.
Break the biscuits in half and gently place them over the fruit layer. Slowly pour the slightly cooled pudding over the fruits and biscuits, making sure it seeps into all the gaps. Cover the pan with plastic wrap and refrigerate for at least 1–2 hours, or until firm.
Break the biscuits in half and gently place them over the fruit layer. Slowly pour the slightly cooled pudding over the fruits and biscuits, making sure it seeps into all the gaps. Cover the pan with plastic wrap and refrigerate for at least 1–2 hours, or until firm.
Run a thin knife around the edges to loosen, invert onto a serving plate, slice, and enjoy.
Run a thin knife around the edges to loosen, invert onto a serving plate, slice, and enjoy.
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