Peach and Almond Pudding
Here is a new take on my old favourite Apple and Almond Pudding, but made instead with peaches and served hot from the oven with some very cold crème fraiche or vanilla ice cream.
This recipe is from A Year In My Kitchen Serves 4
When you have skinned and stoned the peaches, slice the flesh thinly straight into the bottom of the prepared dish, then sprinkle the brown sugar all over them.
Next cream the butter and caster sugar together in a mixing bowl until the mixture is pale and fluffy. Now beat the eggs together in a jug, then beat them into the creamed mixture a little at a time.
Finally, lightly fold in the ground almonds. Spread this mixture over the peaches, smoothing out the surface with a spatula or back of a spoon, and scatter the chopped almonds over the top.
Then bake in the centre of the pre-heated oven for 1 hour.
Check it after 40 minutes or so, and if you feel the top is getting too browned, cover with a sheet of foil and continue cooking.
Serve straightaway (though my husband can vouch for the fact that this pudding is also delicious served cold).
Pre-heat the oven to 180°, gas mark 4
You will also need a baking dish measuring 8 x 8 inches (20 x 20cm) at the base and 1¾ inches (4.5cm) deep (or similar), lightly buttered.