Home Food & Recipes

Peach and raspberry pudding

You'll be asked to make this over and over
Andre Martin
8
10M
40M
50M

You’ll probably have most of these ingredients in the pantry so dessert is never far away!

Ingredients

Method

1.

Preheat oven to 180°C fan- forced (200°C conventional). Grease a 2.5L baking dish with melted butter. Drain peaches, reserving 1⁄2 cup of the juice. Put peaches and reserved juice in prepared dish.

2.

Sift flour, cinnamon and sugar into a large bowl. Stir in extra 175g melted butter then beat in milk, eggs and vanilla until smooth. Fold in raspberries then spoon over the top of peaches. Bake for 40 minutes or until golden and crisp on top and bubbling at edges. Serve pudding warm with raspberries, ice-cream and custard.

Related stories