FRESH PEACH PUDDING CAKE
Make and share this Fresh Peach Pudding Cake recipe from Food.com.
Provided by Helen Watson1
Categories Dessert
Time 50m
Yield 1 (20 cm) cake
Number Of Ingredients 12
Steps:
- Butter a 20 cm round sandwich tin, at least 2.5 cm deep, then place the flour, sugar, baking powder and salt into a bowl.
- Rub in the butter, until the mixture resembles fine breadcrumbs.
- Break the egg into a separate basin and beat it together with the milk.
- Then pour this on to the rubbed in mixture and stir with a wooden spoon until it forms a soft dough.
- Next turn the mixture into the prepared tin and carefully level it off with the back of a spoon.
- Skin the peaches by placing them in a bowl and pouring over enough boiling water to just cover them. Leave the peaches for a minute or two, then drain and carefully peel off the skins.
- Slice each peach fairly thinly, discarding the stone and arrange the slices over the top of the cake mixture.
- In another bowl mix the sugar, cinnamon and nutmeg together and sprinkle this over the top of the peaches.
- Follow this with a sprinkling of melted butter, then bake for 30-35 minutes in a preheated oven at 200 C / 400 F / Gas 6 or until the mixture is slightly risen and seems lightly browned and bubbly.
- This is nicest served warm with some very cold pouring cream.
Nutrition Facts : Calories 1673.1, Fat 72.3, SaturatedFat 43.1, Cholesterol 385.8, Sodium 1063.5, Carbohydrate 237.8, Fiber 8.9, Sugar 125.6, Protein 25.4
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