Quick and Easy Peach Pudding
This is packed with sweet, syrupy peaches and is topped with a spongey, buttery, cake style layer. This quick peach pudding is one of my favourite low fuss, winter desserts. Every ingredient can always be found in my pantry and it all comes together in minutes.
You will find that the hardest part of this recipe will be waiting for it to be done baking.
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How to make this quick peach pudding
This is a bit of a cross between a peach cobbler and fruit sponge pudding. Because of this it is made using a very similar method.
- Sprinkle 4 Tbs of brown sugar over the base of a medium sized baking dish (
- Arrange the peaches on top of the sugar and then pour over the remainder of tins syrup.
- In a medium sized bowl, mix together the butter, sugar and egg until it is well combined.
- Add in the remaining ingredients and mix together to form a thick batter.
- Use a teaspoon to dollop the batter over the prepared peaches leaving small gaps between the dollops.
- Bake for 35 minutes or until the batter is fully cooked through and the sauce is bubbling.
- Serve warm with cream or ice cream (I recommend giving my homemade vanilla ice cream a try!)
Ingredients
Peaches – Canned peaches are used here to make life as simple as possible. I use one 420g can of peaches in juice. You can use whatever type of tinned peaches that you prefer though. You will use the whole can plus the syrup/juice that it is canned with.
Brown Sugar – The brown sugar here is used to sweeten both the syrup and the cake topping in this dessert. It adds delicious caramel notes to the dish. You can trade this out for white sugar if that’s what you have on hand. You can also remove it from the first step if you are using peaches that are heavily sweetened already.
Butter – I use salted butter for this recipe. Feel free to use unsalted butter if that’s what you prefer, if you do so then you will want to add a little salt to your mix. This recipe also works really well with a dairy free butter or margarine also.
Egg – One large whole egg is used for this recipe.
Milk – you can use whatever milk your family prefers for this recipe. I usually use low fat or whole milk but it will work well with many dairy free alternatives
Vanilla – Vanilla essance adds a nice flavour to this dessert. You can use vanilla extract if you prefer or you can leave it out all together
Nutmeg – This is that little not so secret little secret to make that turns the summery bright flavour of peaches into a warm cozy wintery flavour. You can swap this for 1 teaspoon of cinnamon or mixed spice for a similar result.
Flour and baking powder
Ingredients
Method
- Preheat your oven to 160 degrees.
- Sprinkle 4 Tbs of brown sugar over the base of a medium sized baking dish (around 18 x 25cm would be perfect)
- Arrange the peaches on top of the sugar and then pour over the remainder of tins syrup.
- In a medium sized bowl, mix together the butter, sugar and egg until it is well combined.
- Add in the remaining ingredients and mix together to form a thick batter.
- Use a teaspoon to dollop the batter over the prepared peaches leaving small gaps between the dollops.
- Bake for 35 minutes or until the batter is fully cooked through and the sauce is bubbling.
- Serve hot with cream or ice cream.
Thank you so much for taking the time to read through my Peach Pudding recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
Crystal Rose
