Thursday, 2 August 2012

Spiced Peach Pudding

As much as I adore crumble it's nice to have an alternative and this is more than just a good substitute. Soft peaches steeped in a heady syrup are topped with a thin layer of sponge, the oats adding notes of biscuit with subtle spices lingering on the palate long after your final mouthful. The recipe itself is dead simple and very flexible. If peaches aren't your thing then it works just as well with plums, berries, even apples or pears.

Prep time: 20 Mins
Baking time: 30 Mins
75g Plain Flour
25g Oats
1/2tsp Baking Powder
50g Unsalted Butter
50g Light Muscovado Sugar
1 Medium Egg plus 1 Yolk
1/2tsp Vanilla Extract
1/2tsp Cinnamon

4 Peaches, each stoned and chopped into eight
4tbsp Golden Syrup
25g Unsalted Butter, cut into tiny cubes
1/2tsp Nutmeg

Preheat the oven to 190C/375F/Gas 5. In a bowl mix together the flour, oats and baking powder, then rub in the butter until evenly combined. Add in the egg and yolk, the sugar and the spices and mix to a batter. Set to one side whilst you prepare the peaches.

In a medium sized oven proof dish (I used a rectangular one, 22x14cm) spread out the peaches. Drizzle over the golden syrup, dot in the butter and sprinkle over the nutmeg. Give it a brief mix around with your hands to combine, then spoon over small amounts of the butter. It should only just cover the top of the peaches, with a few gaps in between. Don't worry, as it'll spread out during baking. Place in the centre of the oven for 30 minutes, until lightly brown on top. Serve hot or warm, with custard, cream or ice cream. It's all done!

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