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Peach queen of puddings

You'll need

600 ml warm milk 50 gm butter, coarsely chopped 150 gm fine fresh breadcrumbs 80 gm caster sugar 1 tsp vanilla bean paste (see note) Finely grated rind of 1 lemon 3 eggs, separated 250 gm raspberry jam 650 gm yellow peaches (about 4½), halved, stones removed, cut into wedges


  • 01
  • Preheat oven to 180C. Stir warm milk and butter in a saucepan over medium heat until almost boiling, transfer to a bowl with breadcrumbs, 25gm sugar, vanilla and lemon rind and set aside to soak (10 minutes).
  • 02
  • Whisk egg yolks into breadcrumb mixture, pour into a buttered 1.5-litre baking dish, bake until just set (20-25 minutes), spread with jam and scatter with peach wedges.
  • 03
  • Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form (2-3 minutes), then, whisking continuously, gradually add remaining sugar and whisk until stiff and glossy (2-3 minutes). Spoon in peaks over peaches and bake until golden brown (12-15 minutes). Serve hot.
Note Vanilla bean paste is available from select delicatessens and supermarkets.

This recipe is from the February 2012 issue of Australian Gourmet Traveller.

This recipe is based on one from Darina Allen's book Forgotten Skills of Cooking. We've included peaches along with the raspberry jam - it's one of the finest combinations of summer fruits.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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