Brandy Peach Pudding



8 – 10)

   450gms (1 lb) dried peaches

   3 tbsps brandy

   3 tbsps lemon juice

   170gms (6 oz) butter

   3 eggs – lightly beaten

   3/4 cup s.r. flour

   1/2 cup plain flour

   1 thick slice white bread, frozen and grated coarsely to yield 1/4 cup fresh breadcrumbs

   1 cup soft brown sugar (firmly packed)

   1 tsp baking soda (sodium bicarbonate)

   1/2 tsp cinnamon

   1/2 tsp baking spice

   Pinch of salt

   1 tbsp brandy (extra)


Dice dried peaches and mix well with brandy and lemon juice, cover and stand
overnight or longer.

In a medium non-stick saucepan, combine butter, soaked peaches and brown sugar.

Stir until butter melts, bring to the boil, reduce heat and simmer uncovered
for 8-10 mins.

Remove from heat, stir in baking soda and allow mixture to cool completely.

Sift together s.r. flour, plain flour, baking spice, cinnamon and salt.

Add beaten eggs into the cooled peach mixture and stir well.

Stir in the sifted dry ingredients, fresh breadcrumbs and the extra tbsp. brandy

Pour mixture into a well-greased pudding bowl and cover the top with aluminium

Place pudding bowl in a large boiler with enough boiling water to come at least
halfway up the side of pudding bowl.

Cover boiler and steam for approx 4 hours, replenishing with more boiling water
as necessary.

When cooked, remove pudding bowl from boiler and allow to cool slightly.

Remove aluminium foil cover, place a plate over the bowl and carefully invert
the pudding onto the plate.

Serve hot with custard or cold with ice-cream, as desired.



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