Strawberry Fruit Pudding Recipe – Easy Custard & Jelly Dessert

Last Updated on 2 months by Neha Deshmukh

Strawberry Fruit Pudding Recipe – Easy Custard & Jelly Dessert

Hey everyone! If you’re looking for a dessert that’s a little bit special, a little bit retro, and totally delicious, you’ve come to the right place. This Strawberry Fruit Pudding is a classic for a reason – it’s creamy, fruity, and just feels like a big hug on a plate. I remember my grandmother making this for every special occasion, and now I’m so excited to share her recipe with you. It’s surprisingly easy to make, even if you’re not a seasoned baker!

Why You’ll Love This Recipe

This pudding is a delightful mix of textures and flavors. The soft, airy cake base, the creamy custard, the sweet fruit, and the wobbly jelly on top… it’s a party in your mouth! It’s perfect for potlucks, family gatherings, or just a cozy night in. Plus, it’s a great way to use up any canned fruit you have in the pantry.

Ingredients

Here’s what you’ll need to create this dreamy dessert:

• 340 gm canned fruit (peaches, pineapple, or mixed fruit work beautifully!)
• 3 tbsp chopped nuts (walnuts, pistachios, almonds, cashew-nuts)
• 2 eggs
• 2 tbsp all-purpose flour
• 2 tbsp sugar (for the cake)
• 600 ml milk
• 3 tbsp custard powder
• 0.5 cup sugar (for the custard)
• 1 strawberry jelly packet
• 150 ml hot water
• 150 ml cold water
• 0.5 cup whipping cream
• 2 tbsp icing sugar
• 1 dash pineapple essence

Ingredient Notes

Let’s talk ingredients! Using canned fruit is a total time-saver, and the syrup is liquid gold – we’ll be using that later. Don’t skimp on the mixed nuts; the crunch adds such a lovely contrast to the soft textures. I love using a combination of walnuts, pistachios, almonds, and cashew-nuts.

And the custard powder? That’s the secret to getting that classic, smooth, and creamy custard texture. It’s different than just using cornstarch, trust me! It gives it that authentic flavour.

Step-By-Step Instructions

Alright, let’s get baking (and chilling!).

1. First, drain your canned fruit, but save that syrup! Chop the fruit into bite-sized pieces and set it aside.
2. Lightly toast your mixed nuts in a dry pan until fragrant. Coarsely crush them and set them aside too.
3. Preheat your oven to 160°C (320°F). Now, beat the eggs until they’re pale and fluffy – this takes about 10 minutes, so be patient! Gently fold in the flour and 2 tablespoons of sugar.
4. Pour the batter into a 1-liter glass pan. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely.
5. While the cake is baking, let’s make the custard. Heat 500ml of milk with 0.5 cup of sugar in a saucepan. In a separate bowl, mix the custard powder into 100ml of cold milk. Whisk this mixture into the hot milk and cook until thickened, stirring constantly.
6. Once the cake is cooled, poke holes all over it with a fork. Brush generously with the reserved fruit syrup. Sprinkle the crushed nuts over the top.
7. Pour the custard over the cake, spreading it evenly. Arrange the chopped fruit on top of the custard. Now, pop it in the fridge for at least 2 hours to set.
8. While the pudding is chilling, dissolve the strawberry jelly in 150ml of hot water. Add 150ml of cold water and stir until completely dissolved. Pour the jelly over the set custard and chill for another 2 hours.
9. Finally, whip the cream with the icing sugar and pineapple essence until stiff peaks form. Pipe the whipped cream onto the pudding just before serving.

Expert Tips

• Don’t overbake the cake! You want it to be soft and spongy.
• Stir the custard constantly to prevent it from sticking to the bottom of the pan.
• Make sure the custard and jelly are completely set before adding the next layer. Patience is key!

Variations

• Chocolate Lover’s Dream: Add 2 tablespoons of cocoa powder to the cake batter for a chocolatey twist.
• Mango Magic: Swap the strawberry jelly for mango jelly and use mango chunks instead of canned fruit. My friend, Priya, makes this version all the time, and it’s divine!
• Coconut Delight: Sprinkle some shredded coconut over the custard before adding the fruit.

Vegan Adaptation

To make this pudding vegan, you can substitute the eggs with applesauce (about 1/4 cup per egg). Use plant-based milk and vegan custard powder. For the whipped cream, use a vegan whipping cream alternative.

Gluten-Free Adaptation

Simply use a gluten-free all-purpose flour blend in place of the regular flour. Bob’s Red Mill 1-to-1 Baking Flour works great!

Spice Level

While this recipe is traditionally sweet, you could add a pinch of cardamom or nutmeg to the custard for a warm, aromatic flavour. It’s subtle, but it adds a lovely depth.

Festival Adaptations

For Christmas, use festive-shaped sprinkles on top of the whipped cream. For Diwali, you could add a layer of saffron-infused cream between the custard and the jelly.

Serving Suggestions

Serve this pudding chilled, and enjoy every spoonful! It’s lovely on its own, but a cup of chai or a glass of cold milk complements it beautifully.

Storage Instructions

Store leftover pudding in the refrigerator for up to 3 days. It’s best enjoyed fresh, but it will still taste delicious!

FAQs

What type of canned fruit works best in this pudding?

Peaches, pineapple, and mixed fruit are all great choices. Just make sure to drain the fruit well and save the syrup!

Can I make this pudding ahead of time? If so, for how long?

Yes, you can! You can make the cake and custard a day ahead and store them separately in the refrigerator. Assemble the pudding on the day you plan to serve it.

Is it possible to use fresh fruit instead of canned? What adjustments should I make?

Absolutely! Use about 400-500gm of fresh fruit. You won’t have any syrup, so you might want to brush the cake with a little bit of fruit juice or simple syrup.

What can I substitute for the custard powder?

While custard powder gives the most authentic flavour, you can use cornstarch as a substitute. You’ll need about 4-5 tablespoons of cornstarch mixed with a little cold milk to create a slurry.

Can I make a larger or smaller batch of this pudding? How should I adjust the ingredients?

Yes, you can! Just double or halve all the ingredients accordingly. Keep in mind that the baking time may need to be adjusted depending on the size of your pan.