Fruits Puding

Ingredients

• to tastefruit, cut into pieces
• 7 gagar powder
• 100 gsugar
• 600 mlwater
• 7 gagar powder
• 60 gmargarine, melted
• 1egg yolk
• 600 mlmilk
• 100 gsugar
• 7 gagar powder
• 60 gmargarine, melted
• ½ cancondensed milk, chocolate flavour
• 600 mlmilk
• 5 tbspsugar

Instructions

1. 1

   Boil each layer

   Boil the ingredients for each layer separately.

2. 2

   Set the first layer

   Arrange the fruit pieces, then pour over the first-layer mixture. Chill until the agar has set.

3. 3

   Add remaining layers

   Pour over the second-layer mixture. Once it has set, pour on the final mixture.

4. 4

   Chill and serve

   Put the pudding in the fridge, then serve.

What is Fruits Puding?

Fruits Puding is a set dessert built in layers, using agar to give it a firm, sliceable texture. The recipe provided does not specify a particular country or regional origin, so its exact provenance is unclear.

Fruit sits in the first, water-based layer, while the two milk layers add richness and the final chocolate-flavoured condensed milk gives the top layer a sweeter, deeper taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 14g protein, 124g carbs, 25g fat.

The sugar, condensed milk and fruit contribute most of the carbohydrates, while margarine is the main source of fat; milk and egg yolk contribute some protein. A modest portion with fresh fruit on the side can balance the sweetness without adding another rich accompaniment.

Building the layers

Fruit base: arrange the cut fruit before pouring in the first mixture, so the pieces are held in place as the agar sets.

Milk layers: prepare each mixture separately and add the next only after the layer underneath has firmed up. This keeps the bands distinct rather than blending them together.

Working with agar

Agar needs to be boiled to dissolve and set properly, which is why the method calls for boiling the ingredients for each layer. Stir as you heat to help distribute the powder through the liquid.

Agar begins setting as it cools. Have the fruit and serving dish ready, and pour each mixture while it is still fluid.

Checking the set

The recipe gives no exact chilling time, so use the texture as your guide: a layer should feel set on top and not ripple when the dish is moved gently.

Wait for the second layer to firm before adding the last mixture. Pouring too soon can blur the boundary between layers.

Choosing the fruit

Fruit cuts: use pieces that are small enough to sit neatly in the dish and be served easily. The recipe does not name a specific fruit, so choose pieces that suit your taste.

Drain very juicy fruit before arranging it, so extra liquid does not dilute the first layer.

Serving the pudding

Keep the pudding chilled until serving so it holds its layered shape when cut or spooned out. A plain serving dish makes the fruit and contrasting layers easy to see.

Because the dessert contains sweetened layers, serve it in modest slices alongside fresh fruit if you want a lighter-feeling finish.

Recipe notes & tips

• Cut the fruit into even, bite-sized pieces so it is easier to portion.
• Arrange the fruit before making the first layer, as agar can begin to set while it cools.
• Stir each layer while heating to help the agar powder dissolve evenly.
• Let each layer set before pouring the next to keep the layers separate.
• Keep the finished pudding in the fridge until just before serving.

Variations

• Change the fruit: use a mix of cut fruit that you enjoy.
• Vary the shape: set the pudding in individual glasses for ready-to-serve portions.
• Make a milder top layer: use less chocolate-flavoured condensed milk and adjust the sweetness to taste.
• Add a garnish: top each portion with a few fresh fruit pieces just before serving.

Common mistakes to avoid

• Adding a layer too soon: wait until the layer below has set so the bands stay distinct.
• Pouring after the mixture has set: work while each boiled mixture is still fluid.
• Using large fruit pieces: cut them smaller so portions are easier to serve.
• Skipping the chill: refrigerate the pudding so the layers can firm before serving.
• Leaving fruit wet: drain excess liquid so it does not water down the first layer.

How to store

Cover and keep the pudding refrigerated, ideally eating it within 2–3 days. Serve cold; reheating would melt the set layers.

Frequently asked questions