Fruit Pudding

• 1 c. fork-stirred all-purpose flour
• 1/4 tsp. salt
• 2/3 c. granulated sugar
• 1 lb. can fruit cocktail (no sugar added, undrained)
• 1/2 tsp. ground cinnamon
• 1 tsp. baking soda
• 1 large egg
• 1 tsp. vanilla
• 1/3 c. firmly packed light brown sugar
• 1/2 c. coarsely broken pecans

1. On wax paper, stir together the flour, baking soda and salt. In a 2-quart souffle dish (about 8 x 3-inches) or a similar casserole, thoroughly beat together the egg, granulated sugar and vanilla; stir in the fruit cocktail.
2. Add the flour mixture and stir until moistened.
3. In a small bowl, stir together the brown sugar, cinnamon and pecans; sprinkle over top.
4. Bake in a preheated 350u0b0 oven until a knife inserted in the center comes out clean and pudding is well browned, 40 to 45 minutes.
5. Serve warm topped with vanilla ice cream.
6. Makes 6 servings.

flour, salt, granulated sugar, fruit cocktail, ground cinnamon, baking soda, egg, vanilla, brown sugar, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=222264 (may not work)