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Caramel peach pudding

Submitted by Carol 11 June 2009



Peach Layer,,1 can (825g) sliced peaches drained,40g butter or margarine,200g sugar,250ml cream,,Batter,,2 eggs,100g sugar,40g soft butter or margarine,140g unsifted cake flour,10ml baking powder,2ml salt,2ml ground ginger,75-80ml milk,,Syrup,,50ml sweet wine or sherry,20g butter or margarine,,


Arrange the peach slices in a greased 24cm diameter ovenproof dish. Melt the butter or margarine and sugar in a heavy based saucepan over moderate heat and fry until lightly browned. Add the cream and stir until the caramel has melted. Pour over the peach slices.

Preheat the oven to 180deg C(350 F).

Beat the eggs and sugar together until well mixed. Add the butter or margarine and beat well. Sift the cake flour, baking powder, salt and ginger together and stir into the egg mixture alternately with the milk. Pour over the peaches and bake for 40 to 50 minutes until cooked through.

Heat the wine and butter or margarine together until melted. Pour over the pudding just after it comes from the oven. Allow to stand for a while, then turn out onto a serving dish. Serve hot with fresh cream or custard.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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