Peach Pudding Recipe

1 Egg
½ Cup (118 ml) sugar
1 Cup (240 ml) cake flour
1 Teaspoon (5 ml) baking powder
¼ Teaspoon (2 ml) salt
1/2 Cup (118 ml) Milk
3  Tablespoons  (60 g) butter
1 Teaspoon (5 ml) vanilla essence
1 Tin of peaches 410 g (more or less)
2 Tablespoons (27 g) sugar
1 Teaspoon (5 ml) cinnamon.

Heat the oven to 180 degrees. As for the pudding not to stick you need to grease your oven dish with butter. Beat the eggs and sugar until light van fluffy. Sift the flour salt and baking powder into the egg mixture. Warm the milk in a saucepan with the butter, add the vanilla essence and pour over the egg, sugar and flour mixture and mix carefully. Add the mixture into your prepared baking dish and spread evenly. Open the can of peaches and drain in a bowl. Place the peaces one by one in a row on top of the mixture. Sprinkle with cinnamon and sugar. When oven is ready, bake the pudding for 30 minutes.

1 Cup (240 ml)peach juice from the tin
1 Tablespoon (15 ml) Mazeina (cornstarch)
½ Cup (118 ml) Sugar  (optional)
2 Tablespoons (40 g) butter
1 Tablespoons (15 ml) lemon Juice
1 Teaspoon (5 ml) grated lemon rind.
Add salt to taste.

Mix the peach juice and mazeina well and bring to boil. Let it boil for about 2 minutes, remove from stove. Add the butter, lemon juice and rind. This sauce you spread on the warm pudding. Let it rest.

Serve cold or warm with custard.

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