CINNAMON PEACH PUDDING
COOKBOOK: Take 5 Magazine
What a delicious pudding and it was very easy to make! If you have unexpected visitors arriving, you can whip this one up in no time. This fresh pudding /cake with peach and cinnamon will be ready to serve in no time.
In this recipe you can use either fresh peaches if the season is right or canned peaches. I had to use the canned version of this fruit. Is canned fruit good for you? Well it has it’s good and it’s bad. It does have more calories due to the syrup added in the can, but they say it will still carry all the nutrients that a fresh peach has. Canned peaches have less in fibre so if you have tummy upsets, this might be a milder version which is easier to digest. For this recipe we are cooking the peach so I don’t think it will matter too much which type you will be using.
Hope you enjoy
75g butter, at room temperature
1/2 cup sugar
2 x 60g eggs, lightly beaten
1/2 cup self raising flour
60g almond meal
2 tablespoons cinnamon & one extra
4 fresh peaches or 700g canned or in a jar
1 tablespoon extra sugar
Preheat oven at 190C
Beat butter & sugar in a bowl with electric mixer until light and fluffy. Beat in eggs one at a time. Fold in the sifted flour and cinnamon, mix well for a min or two. Add the almond meal and combine.
Grease an oven proof dish (23cm). Pour batter and spread evenly. Place the peach pieces over the top with the curve side facing the top. Push them gently into the batter. Mix the extra cinnamon and sugar and sprinkle over the top of the pudding.
Bake for approx 25-30mins or until golden and cooked through.
Remove, let it stand for 5mins and slice & serve. Serve with ice cream or custard.