Steamed peach pudding
Ingredients / Lbs. Ozs. / Method
IQF cling peaches 12 oz.
Puree until only very tiny pieces remain.
Cake flour 8 oz.
Cardamom 1 tsp.
Baking soda 1-1/2 tsp.
Unsalted butter, softened 8 oz.
Sugar 4 oz.
Cream together at 3rd speed of 3-speed mixer.
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.
18 cling peach halves or
60 slices, poached
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.