I ended up making this baked peach pudding to test it out the other day on my kids. I served it to them as an after-the-Guesserpark-snack. Guess what? 2 out of 3 children loved it! The one child was having a bad day because his sister dunked him in the wave pool, so his opinion doesn’t really count. LOL!
See what the folks at Busy Eating had to say about this recipe:
This is one of my favorite dishes that my mom makes. Most importantly this is the only dish she makes that I can replicate with complete confidence that it will taste like the real thing. It’s very simple to make and can feed up to 6 people but I guarantee you they’ll want more! Try it out, it’s fool proof and you won’t regret it.
Ingredients
¾ c. sugar
½ tsp. salt
1 tsp. baking powder
¼ tsp. cinnamon
1 c. flour
4 tbsp. butter melted
½ c. milk
3 cans sliced peaches drained or equivalent fresh peaches or frozen (be approx.)
To start:
Drain the peaches and spread out on the bottom of a baking dish.
Mix the butter with the sugar until well incorporated.
Next add the flour, cinnamon, salt, baking powder and milk; mix until well combined.
Spread this mixture on top of the peaches. As evenly as you can but it doesn’t have to be perfect.
1 c sugar
1 tbsp. corn starch (corn flour)
¼. Tsp. salt
1 c. boiling waterTo combine:
Mix the sugar, salt, corn starch together in a bowl and sprinkle on top of the peaches and batter. (You don’t have to use all this mixture, but a generous amount).
Next pour 1 c. boiling water over the top of the whole pan. (If 1 c. looks like too much water cut it down according to your pan size).
Bake in the oven at 160C (325F) for about 50 minutes until bubbly and golden brown!
USE RED NEXT PAGE LINK BELOW
Quick Tip: Serve warm by itself or with fresh heavy cream or ice cream.
Thank you to Busy Eating for this great recipe.
Can I make this with fresh peaches? How many?