Fruit Cocktail Pudding

Name: Fruit Cocktail Pudding
Prep time: 10 min
Cook time: 45 min
Yield: 8-10
Cuisine: Middle Eastern

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roubashahin.com.au

Desserts

This fruit cocktail pudding is a one-bowl wonder. So simple, yet festive and comforting—just the kind of dessert grandma would make.

PREP TIME

10 minutes

COOK TIME

45 minutes

SERVES

8-10

About this recipe

This fruit cocktail pudding is one of those comforting, old-school recipes that you just know came from someone’s grandma. And in my case, it actually did—a dear friend shared this with me, and it instantly reminded me of how our grandmas cooked: no fuss, no frills, just simple ingredients stirred together in one bowl, popped into the oven, and served with love.

I’ve been in the mood lately to go back to basics—sharing recipes that are more about warmth and family than perfect presentation. This fruit cocktail pudding is a perfect example. It’s soft, fruity, and easy to dress up with a little whipped cream, pistachios, and pomegranate seeds if you want to make it festive for Christmas or summer entertaining.

If you love festive recipes, don’t forget to check out my round-up of 13 quick and simple Middle Eastern desserts including walnut-stuffed mamoul—a traditional favourite for Arabs across the Middle East.

Ingredients

For the Pudding

1 ½ cups white sugar
2 cups plain flour
1 teaspoon bi-carb soda
½ teaspoon salt
2 large eggs
1 can (410 grams) fruit cocktail (including juice)

For the Glaze

¾ cup white sugar
½ cup unsalted butter (113 g)
½ cup thickened cream
1 teaspoon vanilla extract

For Serving

Remaining thickened cream, whipped with 1 tablespoon icing sugar (if using a 300 ml bottle)
Slivered pistachios
Pomegranate seeds

Notes from Rouba

If you open a 300 ml bottle of cream, use 150 ml for the glaze and whip the rest with icing sugar for serving
You can bake this pudding in a round cake tin, but it’s sticky—removing it cleanly can be tricky A rectangular baking dish is easier for slicing and serving
Perfect for summer holidays, Christmas, or anytime you want a simple sweet treat Tastes even better the next day!
Thickened cream is common in Australia—it’s a pourable cream with around 35% fat and usually contains a stabiliser to help it whip easily. If you’re overseas, you can substitute it with heavy cream or whipping cream (not double cream).

Method

Step 1. Prepare the Pudding Batter

Preheat your oven to 175°C (350°F) and grease a 21 x 31 cm rectangular baking dish.

In a large mixing bowl, whisk the eggs. Add the sugar and salt, and whisk again until smooth. Stir in the fruit cocktail with its juice and mix well. In a separate bowl, combine the flour and bi-carb soda, then fold this dry mixture into the wet ingredients until just combined. Pour the batter into the prepared dish and smooth out the top.

Step 2. Bake the Pudding

Place the dish into the oven and bake for 45 minutes, until the pudding is set and golden brown on top. Once baked, prick the surface all over with a fork or skewer to help the hot glaze soak through.

Step 3. Prepare the Glaze

About 10 minutes before the pudding is ready, add the sugar, butter, and cream to a saucepan. Heat gently over medium heat, stirring continuously until the butter is melted and the mixture is bubbling gently. Remove from the heat and stir in the vanilla extract.

Step 4. Finish and Serve

Pour the hot glaze evenly over the pudding while it’s still warm, allowing it to soak in fully. Let the pudding cool slightly before serving.

Top with whipped cream, slivered pistachios, and pomegranate seeds for a festive touch. Serve warm or at room temperature.

A FEW THINGS YOU’LL WANT TO KNOW

Can I use fresh fruit instead of canned fruit cocktail?
This recipe was made for the tin! The syrupy juice in the can adds sweetness and moisture—so if you use fresh fruit, it won’t be quite the same. You could try stewed fruit with a bit of extra liquid, but honestly, the tinned version works best here.

Why do I need to prick the pudding after baking?
This step helps the glaze soak into the pudding properly. If you skip it, the glaze will just sit on top. A fork or skewer is fine—just don’t be shy with the pokes!

Can I make this ahead of time?
Yes—actually, I think it tastes even better the next day. The glaze settles in, the flavours come together, and the texture stays soft. Just cover and refrigerate, then bring it back to room temp or warm it slightly to serve.

Can I use a round cake tin instead of a rectangular dish?
You can, but keep in mind this pudding is sticky—so getting it out of a cake tin can be tricky. If you’re not planning to flip or remove it fully, it’s fine. Otherwise, I recommend a rectangular baking dish for easy slicing and serving.

What cream do you use?
I use thickened cream. You’ll only need half a cup for the glaze, so if you’ve opened a 300 ml bottle, whip up the rest with a bit of icing sugar and dollop it on top with pistachios and pomegranate. It makes the whole thing look festive with very little effort.

Is it meant to be this soft?
Yes! This isn’t a firm sponge—it’s soft, syrupy, and somewhere between a pudding and a cake. Don’t overbake it or try to dry it out. That texture is part of its charm.

Can I freeze it?
Technically yes, but it’s so quick to make fresh and the texture is best when freshly baked or eaten within a couple of days. If you do freeze it, leave off the cream and toppings until you’re ready to serve.