Peach Pudding Recipe
Ingredients
| Butter | 10 Teaspoon | |
| Canned peaches | 29 Ounce (Tin) | |
| Yellow color | 1⁄4 Teaspoon | |
| Flour | 1 Cup (16 tbs) | |
| Soda bicarbonate | 1⁄4 Teaspoon | |
| Vanilla essence | 1⁄4 Teaspoon | |
| Cream | 1 Cup (16 tbs) | |
| Lemon essence | 1⁄4 Teaspoon | |
| Salt | 1 Pinch | |
| Brown sugar | 50 Gram | |
| Cherries | 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed) | |
| Condensed milk | 98 3⁄4 Gram (0.25 Tin) | |
| Baking powder | 1 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Almonds | 25 Gram, peeled | |
| Syrup | 3 Tablespoon (From The Peaches) |
Nutrition Facts
Serving size
Calories 551 Calories from Fat 119
% Daily Value*
Total Fat 13 g20.4%
Saturated Fat 7.5 g37.3%
Trans Fat 0 g
Cholesterol 30 mg10%
Sodium 287.2 mg12%
Total Carbohydrates 103 g34.3%
Dietary Fiber 4.5 g17.9%
Sugars 59.8 g
Protein 8 g15.8%
Vitamin A 28.4% Vitamin C 9.3%
Calcium 25.7% Iron 9.7%
*Based on a 2000 Calorie diet
Directions
1 Preheat the oven to 350F.
MAKING
2 In a baking dish, melt half the butter.
3 Sprinkle brown sugar evenly over it.
4 Fill the cherries in peaches.
5 Arrange the peaches over brown sugar and sprinkle peeled and chopped almonds around them.
6 In a bowl, beat the rest of the melted butter, milk, condensed milk, yellow color, lemon essence, vanilla essence and syrup.
7 Gradually stir in sifted flour, baking powder, soda bicarbonate and salt.
8 Pour the mixture over the fruit.
9 Bake in a moderate oven until wooden pick comes out smoothly when pricked into the pudding.
SERVING
10 On a plate, immediately turn the pudding upside down.
11 Do not remove the baking dish for a few minutes, otherwise brown sugar mixture will run down over the cake.
12 Serve warm with cream.
Chef
