Home › The Waldorf Kitchen › Fruit Pudding

Fruit Pudding

Put half a pint of milk and half a pint of juice from any kind of canned fruit into a saucepan with two heaped tablespoonfuls of powdered sugar, and place it over the fire until boiling; then move it to the side and stir in quickly the well-beaten yolks of four eggs. Butter a pie-dish and put in one heaped breakfast cupful of the canned fruit. Beat the whites of the four eggs to a stiff froth, stir them lightly in with the custard and pour it over the fruit. Bake in a brisk oven for half an hour.