Self Saucing Peach Pudding Food

SELF-SAUCING PEACH PUDDING

Steps:

• In 2 litre (8 cup) baking dish, melt butter in 350 deg.
• oven.
• In bowl, whisk together flour, sugar, baking powder and cinnamon until well blended; whisk in milk until smooth.
• Pour over melted butter and whisk until well blended.
• For the sauce, in saucepan, over medium-high heat, bring peaches, brown sugar and cinnamon to a boil.
• Simmer for 2 to 3 minutes.
• Pour over batter.
• Do not stir.
• Bake for 30 to 35 minutes or until cake has risen to top and is puffed and golden.
• Serve warm.

SELF-SAUCING CHERRY PUDDING

Steps:

• Spread the drained cherries evenly in the bottom of a deep 9 x 9 greased baking dish.
• To prepare batter, cream together the 3/4 cup sugar and butter until well blended, then stir in milk.
• Sift 1 cup flour, baking powder, and salt over creamed ingredients. Combine thoroughly until batter is smooth.
• Turn batter over cherries and smooth evenly with back of spoon.
• To make topping, mix together 1/4 cup sugar and 2 1/2 tbsp flour. Sprinkle it evenly over top of batter.
• Pour reserved cherry liquid in a 2 cup measure and add enough water to make 1 1/2 cups of liquid.
• Heat this liquid in a saucepan until boiling, then remove from heat and stir in red food colouring.
• Slowly, with a back and forth motion, pour liquid all over top of batter.
• Bake at 350 for 45 minutes.

SELF-SAUCING CITRUS PUDDING

Steps:

• Preheat the oven to 180C and grease a 1.5 litre pudding bowl.
• Beat the butter, vanilla seeds, lemon zest and half the sugar together in an electric mixer until thick and pale and add the eggs, one at a time, beating well after each addition, until combined.
• Fold in the plain flour, baking powder and salt and then fold in the milk until combined.
• Spread the batter into the pudding basin.
• Mix conrflour with remaining 1/2 cup sugar, then use a sieve to dust over the pudding.
• Combine lemon juice, orange zest and orange juice and boiling water in a jug and then gently pour over the batter by pouring over the back of a large spoon (DO NOT stir mixture).
• Bake the pudding for 50-60 minutes until golden and a skewer inserted into the sponge layer comes out clean.
• Allow to cool slightly, then scoop into bowls, dust with icing sugar and serve with vanilla icecream and or cream.
• NOTE - do not discard deseeded vanilla bean, insert into a jar of sugar and make your own vanilla sugar.

PEACH PUDDING

Steps:

• Heat oven to 350 degrees.
• Butter 9x13 baking pan.
• In a large saucepan, mix the cornstarch, brown sugar and peaches. Cook and stir until thick.
• Add 1 tablespoon butter and lemon juce.
• Spread in buttered baking pan.
• In a large mixing bowl combine granulated sugar, flour and baking powder.
• In another bowl, beat eggs lightly with butter, milk and vanilla.
• Add dry ingredients and stir to mix.
• Spread over peach mixture.
• Bake 30 minutes.

SHEILA'S PEACH PUDDING

Steps:

• Preheat oven to 180 degrees C/350 degrees F/gas 4.
• Put the peaches in a saucepan with the demarara sugar, the vanilla seeds and 4 tablespoons of water.
• Simmer for 5 minutes and then place into a well-greased and lightly-floured ovenproof dish or bowl.
• Beat together the butter, caster sugar and eggs until light and fluffy.
• Add the flour, mix thoroughly and spread over the peaches (leave some peaches peeping through).
• Bake for 45 minutes.
• Remove from oven and serve hot with custard, or something cold like vanilla ice cream or crème fraîche.