Peach Pudding
By
Suzanne rose
- Replies 2
I'm a sucker for this pudding. I usually use can peaches for this one. You can also substitute it with Apricots or apples including pie apples .
I always have these ingredients in my pantry.
It's great eaten hot or cold
Prep Time 20 min
Cook Time 40 min
Serves 8

Recipe by Taste of Home ( i have changed it a little)
For the Cobbler:
For the Topping:
To Serve (Optional):
I always have these ingredients in my pantry.
It's great eaten hot or cold
Prep Time 20 min
Cook Time 40 min
Serves 8

Recipe by Taste of Home ( i have changed it a little)
Ingredients
For the Cobbler:
- 150 g plain flour (1 cup)
- 110 g white sugar (½ cup)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- 125 mL milk (½ cup)
- 3 cups sliced, peeled peaches (fresh or canned)
For the Topping:
- 250 mL water (1 cup)
- 75 g white sugar (⅓ cup)
- 75 g brown sugar, packed (⅓ cup)
- 1 tablespoon butter
- ¼ teaspoon ground nutmeg
To Serve (Optional):
- Vanilla ice cream
- Custard
Instructions
- Preheat the oven to 200°C (or 180°C fan-forced). Lightly grease a 20 cm square baking dish.
- Make the batter:
In a large mixing bowl, combine the flour, sugar, baking powder, salt and cinnamon . Add the milk and stir gently until just combined. Fold in the peach slices. - Transfer to baking dish:
Pour the batter into the prepared baking dish and spread it out evenly. - Prepare the topping:
In a saucepan over medium heat, combine the water, white sugar, brown sugar, butter, and nutmeg. Stir constantly until the mixture comes to a boil and the sugars are fully dissolved. - Assemble the cobbler:
Carefully pour the hot topping mixture evenly over the peach batter in the baking dish. Do not stir. - Bake:
Place in the oven and bake for 40–50 minutes, or until the top is golden brown and a skewer inserted into the topping comes out clean. - Serve:
Let cool slightly. Serve warm or cold, with vanilla ice cream or custard if you like.
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