Whether it’s the height of summer and fruit is all you want to be eating, or it’s the cold winter months and you’re in the mood for a warm and comforting dessert, peach pudding is your answer. It’s so simple that even the most beginner bakers can give it a go.
If it’s not the season or you can’t find fresh peaches, canned peach halves or slices work just fine, and the juice that comes with them bakes into the cake mixture to create the perfect syrupy texture.
It doesn’t make too much difference whether you use fresh or canned peaches. The juiciness combined with the sugar and cinnamon creates a crunchy crust when baked, which elevates this dish from a regular old cake to the most delicious pudding you’ll ever try.
Ingredients:
For the cake:
- 150 grams Self-raising flour
- 150 grams caster sugar
- 100 grams softened butter
- 2 eggs
- 4 tablespoons milk
- Rind and juice of ½ a lemon
For the topping:
- 5 large peaches
- 75 grams brown sugar
- 1 level teaspoon cinnamon
Instructions:
- Place all the cake ingredients into a bowl and beat until smooth.
- Spread the batter into a greased tin around 28x15x5cm in size.
- Heat the oven to 390°F.
- Slice the peaches and pour the lemon juice over the top.
- Arrange the peach slices on top of the cake mixture in whatever shape or design you like.
- Sprinkle the mixture with the cinnamon and brown sugar.
- Bake for 30 minutes and enjoy!
