Name: Peach and butter puddings
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 12 thin slices fruit bread; 50 gram melted butter; 415 gram can peach slices in syrup, drained; 2 cup thickened cream; 1/3 cup caster sugar; 3 egg yolks; 1 teaspoon vanilla extract; cinnamon sugar, whipped cream, to serve

Peach and butter puddings

Skip to Recipe

Serves 6

Prep

20M

Cook

30M

Total

50M

Ingredients

12 thin slices fruit bread

50 gram melted butter

415 gram can peach slices in syrup, drained

2 cup thickened cream

1/3 cup caster sugar

3 egg yolks

1 teaspoon vanilla extract

cinnamon sugar, whipped cream, to serve

Method

1.Preheat oven to moderately slow, 150°C. Lightly grease six 3/4- cup ramekins. Cut bread to fit. Brush both sides with butter. Place 1 round of bread in bottom of each ramekin.

2.Arrange half peaches in ramekins, reserving some for the top. Repeat layers. Place ramekins in a large baking dish.

3.Stir cream and sugar together over medium heat, until sugar dissolves. Bring almost to boiling point.

4.In a bowl, whisk eggs and vanilla together until frothy. Gradually whisk in hot milk mixture. Pour evenly into ramekins. Stand, covered, 5 minutes, allowing milk to soak into bread.

5.Add enough boiling water to baking dish to come halfway up sides of ramekins. Bake 25- 30 minutes, until custard is set when tested.

6.Dust with cinnamon sugar and serve with whipped cream.

Test with the tip of a knife. If set, the knife is clean when removed.
Note

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