Steamed peach pudding

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Ingredients / Lbs. Ozs. / Method

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IQF cling peaches 12 oz.

Puree until only very tiny pieces remain.

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Cake flour 8 oz.

Cardamom 1 tsp.

Baking soda 1-1/2 tsp.

Combine.

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Unsalted butter, softened 8 oz.

Sugar 4 oz.

Cream together at 3rd speed of 3-speed mixer.

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Eggs 3-1/3 oz.

Peach schnapps 2 tsp.

Vanilla 1 tsp.

Add to butter mixture. Mix at 2nd speed until blended. Add flour alternating with puree until both are fully incorporated.

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18 cling peach halves or

60 slices, poached

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Instructions: Place poached peach halves in bottom of greased muffin tins or peach slices in six individual molds. Fill each mold 7/8 full; cover with foil. Place molds in waterbath and bake at 325·F for 50-60 minutes or until an inserted knife comes out clean. Or bake uncovered in conventional oven at 325·F for 20 minutes. Let cool and unmold. Yields about 18 muffin-size servings or about six 2- x 4-in. puddings.

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