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Peach queen of puddings

Australian Gourmet Traveller recipe for Peach queen of puddings

By Rodney Dunn
  • 15 mins preparation
  • 40 mins cooking plus soaking
  • Serves 6
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Peach queen of puddings
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.


  • 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


  • 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.


Vanilla bean paste is available from select delicatessens and supermarkets.
This recipe is from the February 2012 issue of

  • Author: Rodney Dunn