Saturday, August 2, 2008
This is a nice quick and easy 'pudding' for a winter night. It's from a cookbook called Alison's Kitchen by Alison Holst.
2 cans sliced peaches (in juice not syrup)
75g butter, melted
1/2 cup milk
1/4 cup juice from canned peaches
1/4 tsp almond essence
1/2 cup sugar
1 1/2 cups SR flour
1/4 cup flaked almonds
Optional icing: 1/2 cup icing sugar mixed with 2-3 tsp lemon or peach juice.
Drain peaches in a sieve reserving the juice.
In a large bowl mix melted butter, egg, milk, 1/4 cup peach juice and the almond essence.
Chop peaches roughly in sieve, add 1/2 of them to the above mixture. Add sugar and flour and stir gently to combine.
Spread mixture into a greased or lined cake tin (I used the small roasting tray from the benchtop oven). Spread remaining peaches over the top and add flaked almonds (OR reserve flaked almonds and toast to sprinkle over top and drizzle with the icing AFTER cooking).
Bake for 15-30 mins at 190deg C.
Serve with cream, or better still, homemade vanilla icecream.