Fruit pudding is a Scottish dish which is a mixture of wheat or oatmeal flour or breadcrumbs, beef seut, brown sugar, currants, raisins, sultanas, salt and cinnamon, formed into the shape of a large sausage.
Normally cut into slices and fried, it is an optional feature of the traditional Scottish breakfast.Although served in this context as part of a savoury meal, its close relationship to clootie dumping means it may also be served as a dessert.
In the United States, puddings are nearly always sweet desserts of milk or fruit juice variously flavoured and thickened with cornstarch, arrowroot, flour, tapioca, rice, bread, or eggs.
The dish is sometimes known as plum pudding (though this can also refer to other kinds of boiled pudding involving dried fruit).
- 1 honeymelon
- 1 fresh mango
- 1 Kilogram(kg) apples
- 1 Kilogram(kg) pears
- 1 large pomegranate(seeds)
- 1 Kilogram(kg) seedless grapes
- 1 banana
- 1 small tin pineappl cubes
- 1 small tin lychees
- 2 cartons single cream
- 2-3 Tablespoon(tbsp) sugar
- Cut all fresh fruit into small pieces and add the sugar
- Drain off all the syrup from the tinned fruit and add the fruit to the above
- Serve with single cream