Name: Peach and raspberry pudding
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: Unsalted butter, melted, to grease, plus extra 175g, melted; 820g can sliced peaches in juice; 2 cups self-raising flour; 2 tsp ground cinnamon; 1 cup brown sugar; 400ml can evaporated milk; 3 free-range eggs; 2 tsp vanilla essence; 1 cup frozen raspberries; Fresh raspberries, vanilla ice-cream and custard, to serve

Peach and raspberry pudding

You'll be asked to make this over and over

Serves 8

Prep

10M

Cook

40M

Total

50M

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

Ingredients

Unsalted butter, melted, to grease, plus extra 175g, melted

820g can sliced peaches in juice

2 cups self-raising flour

2 tsp ground cinnamon

1 cup brown sugar

400ml can evaporated milk

3 free-range eggs

2 tsp vanilla essence

1 cup frozen raspberries

Fresh raspberries, vanilla ice-cream and custard, to serve

Method

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.

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.

Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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Ingredients

Method

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