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Prep 20 minutes
Total 1 hour 20 minutes
Serves - 10
US | Metric
Ingredients
  • 250 g caster sugar
  • 200 g butter, at room temperature
  • 3 eggs
  • 125 g plain flour
  • 125 g ground almonds
  • 1½ tsps baking powder
  • 125 g frozen raspberries (fresh can also be used)
  • 240 g tinned sliced peaches, drained (from a 420g tin)
Peach and Raspberry 'Panic' Pudding Peach and Raspberry 'Panic' Pudding

Peach and Raspberry 'Panic' Pudding

There will always be those times when you need to make a pudding you’ve not planned on making, whether its last minute unexpected guests, a child desperate to do some baking or a simple sugar craving.


Rather than racing to the shops in a panic, take a look around your kitchen and it’s quite likely you’ll find that you’re able to whip up this rather tasty dessert with just a few basic baking ingredients and some long-life fruit.


Here, I’m using tinned peaches and frozen raspberries but you can play around with any fruit combinations depending on what you have. The flexible options don't stop there - this recipe can easily be made for nut-free, dairy-free and gluten-free diets (see Tips)

 

This tastes great served warm, but is also good at room temperature too. Serve with cream, ice-cream, custard or yoghurt if you have any. Leftovers can keep for a couple of days in an airtight container.


If you like the look of this recipe, you can find many more like this in The FLEXIBLE FAMILY COOKBOOK. Click on book image to buy.


Heat the oven to 180℃ /200℃ fan/gas 4. Lightly oil or grease a 1.5L/2 ¾ pt ovenproof baking dish.


Beat together the sugar and butter until light and fluffy in consistency. Gradually beat in the eggs, until fully mixed in. The mixture may appear curdled but it will be fine.


Add the flour, almonds and baking powder and mix with a wooden spoon until you have a smooth batter.


Transfer to the baking dish and level off the surface with the back of your spoon.

Arrange or scatter the peaches and raspberries on top. They will start to sink in to the batter, but don’t worry they will rise again when cooking. Put in the oven and bake for 1 hour or until the top is golden and the centre of the cake is just firm.


Remove from the oven and serve hot or at room temperature.

Peach and Raspberry 'Panic' Pudding

There will always be those times when you need to make a pudding you’ve not planned on making, whether its last minute unexpected guests, a child desperate to do some baking or a simple sugar craving.


Rather than racing to the shops in a panic, take a look around your kitchen and it’s quite likely you’ll find that you’re able to whip up this rather tasty dessert with just a few basic baking ingredients and some long-life fruit.


Here, I’m using tinned peaches and frozen raspberries but you can play around with any fruit combinations depending on what you have. The flexible options don't stop there - this recipe can easily be made for nut-free, dairy-free and gluten-free diets (see Tips)

 

This tastes great served warm, but is also good at room temperature too. Serve with cream, ice-cream, custard or yoghurt if you have any. Leftovers can keep for a couple of days in an airtight container.


If you like the look of this recipe, you can find many more like this in The FLEXIBLE FAMILY COOKBOOK. Click on book image to buy.

favorite
print
rate
Prep 20 minutes
Total 1 hour 20 minutes
Serves - 10
US | Metric
Ingredients
  • 250 g caster sugar
  • 200 g butter, at room temperature
  • 3 eggs
  • 125 g plain flour
  • 125 g ground almonds
  • 1½ tsps baking powder
  • 125 g frozen raspberries (fresh can also be used)
  • 240 g tinned sliced peaches, drained (from a 420g tin)

Heat the oven to 180℃ /200℃ fan/gas 4. Lightly oil or grease a 1.5L/2 ¾ pt ovenproof baking dish.


Beat together the sugar and butter until light and fluffy in consistency. Gradually beat in the eggs, until fully mixed in. The mixture may appear curdled but it will be fine.


Add the flour, almonds and baking powder and mix with a wooden spoon until you have a smooth batter.


Transfer to the baking dish and level off the surface with the back of your spoon.

Arrange or scatter the peaches and raspberries on top. They will start to sink in to the batter, but don’t worry they will rise again when cooking. Put in the oven and bake for 1 hour or until the top is golden and the centre of the cake is just firm.


Remove from the oven and serve hot or at room temperature.