Baked Peach Pudding Recipe

Here is a classic peach-flavoured pudding that uses dried peaches and peach schnapps as the flavour base and serves with a sauce made from tinned peaches. If you like a slightly tarter flavour then this dessert can be made just as well using pears rather than peaches.

Making this in a ring mould (bundt pan) gives the pudding an interesting shape and makes the portions look more interesting on the plate.

Baked Peach Pudding with Peach Sauce

Serves: 6

Ingredients:

250g (2 cups) self-raising flour
125g (1/2 cup) butter
100g (1/2 cup) sugar
100g (3 1/2 oz) marzipan
2 tbsp citrus jam (or marmalade)
2 tbsp peach schnapps
150g (5 oz) dried peaches, chopped
120ml peach nectar
2 eggs, lightly beaten

For the Peach Sauce:

440g (16 oz) tin of peach halves with juice
2 tbsp peach schnapps

Method:

Brush a deep 1.5l (6 cup) ring mould with melted butter or oil and set aside.

Sift the flour into a large mixing bowl. In a medium-sized saucepan, combine the butter, sugar, marzipan, jam, schnapps, dried peaches and peach nectar. Stir the mixture over low heat until the butter and marzipan have melted then take the pan off the heat.

Add the butter and marzipan mixture to the flour along with the eggs. Stir until well combined with a wooden spoon but do not over-beat the mixture. Spoon the resultant batter into the prepared tin and smooth the surface.

Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 35 minutes, or until a skewer inserted into the centre of the cake emerges cleanly. Leave the pudding in the tin to rest for 10 minutes then turn out onto a warmed serving plate.

Whilst the pudding is resting, prepare the peach sauce. Combine the tinned peaches, their juice and the peach schnapps in a food processor and pulse for 20 seconds, or until the mixture is finely chopped.

Transfer to a small pan and cook over low heat for 2 minutes, or until the sauce is warmed through. Serve the sauce poured over the pudding.