Name: Peach and cake pudding
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Ingredients: 480 gram packet day-old cherry buttercake; 4 eggs, at room temperature; 3 cup milk; 1/3 cup icing sugar, plus extra, to dust; 400 gram peach slices in juice, drained, halved lengthwise

Peach and cake pudding

Serves 6

Prep

10M

Cook

Total

1H 10M

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Ingredients

480 gram packet day-old cherry buttercake

4 eggs, at room temperature

3 cup milk

1/3 cup icing sugar, plus extra, to dust

400 gram peach slices in juice, drained, halved lengthwise

Method

1.Preheat oven to 180°C/160°C fan forced. Grease a 1.75-litre (7-cup) rectangular ovenproot dish. Cut cake into thick slices. Cut each slice in half.

2.Arrange cake in prepared dish. Whisk egg, milk and 1/3 cup icing sugar in a large jug. Strain egg mixture through a fine sieve over cake in dish. Top with peach slices. Place dish in a roasting pan. Add enough hot water to roasting pan to reach halfway up side of dish.

3.Bake for 1 hour or until golden and just set. Remove from oven. Carefully remove dish from hot water. Stand for 10 minutes Serve dusted lightly with extra icing sugar.

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