Name: Peach queen of puddings
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 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); of 1 lemon, Finely grated rind; 3 eggs, separated; 250 gm raspberry jam; 650 gm yellow peaches (about 4½), halved, stones removed, cut into wedges

Peach queen of puddings

Australian Gourmet Traveller recipe for Peach queen of puddings

Serves 6

Prep

15M

Cook

40M

Total

55M

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This recipe is based on one from Darina Allen’s book . We’ve included peaches along with the raspberry jam – it’s one of the finest combinations of summer fruits.

Ingredients

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)

of 1 lemon, Finely grated rind

3 eggs, separated

250 gm raspberry jam

650 gm yellow peaches (about 4½), halved, stones removed, cut into wedges

Method

Main

1.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).

2.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.

3.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.