Malaysian pudding

1. In a large bowl and using an electric mixer, beat the fresh cream until stiff peaks form. Set aside.

2. Drain the liquid from the canned peaches and reserve the liquid to use another day. Chop the peaches into small, bite-sized pieces. Remove the stems and leaves from the strawberries and cut them into small pieces. Peel the bananas and cut into small pieces as well.

3. In a large, deep bowl, combine the yoghurt, whipped fresh cream, dessert cream, condensed milk, diced peaches and fresh fruit and stir well. Cover the bowl with cling wrap and put it in the fridge for 2 to 3 hours. Decorate with fresh berries just before serving.

Cook's note: This decadent yet refreshing dessert has become a firm favourite at weddings and big family gatherings. It is not overly sweet and is extremely silky and smooth. The different fruits really give it a
lift. It’s no surprise that everyone fights over for the last bits in the bowl.

Tips: You can use any canned fruit of your choice and if you like more canned fruit in your pudding, you can double the amount.

For a smaller pudding simply halve all the ingredients.

You can decorate the pudding with fresh or canned fruit or grated chocolate if you prefer.

I don’t discard the sweet liquid of the canned fruit; I use it in fruit smoothies.

This is an extract from 'Fatima Sydow Cooks', published by Human & Rousseau (Pty) Ltd.

Find more fruity dessert recipes here.