Ingredients for Self Saucing Peach Pudding
- 1/4 cup (55g) butter
- All Purpose Flour
- White Sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon (plus 1/2 teaspoon for the sauce)
- 1 cup (240ml) milk
- 4 cups (about 600g) peeled and sliced fresh peaches OR 2 (15 ounce) cans of sliced peaches, drained
- 1/2 cup (100g) packed light brown sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Self Saucing Peach Pudding? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Self Saucing Peach Pudding
- Preheat oven to 350°F (175°C). Melt 1/4 cup (55g) butter in a 2-liter baking dish.
- In a large bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 1 cup (200g) granulated sugar, 2 teaspoons baking powder, and 1 teaspoon ground cinnamon until well combined.
- Gradually whisk in 1 cup (240ml) milk until a smooth batter forms.
- Pour the batter over the melted butter in the baking dish and whisk gently to combine.
- In a separate saucepan, combine 4 cups (about 600g) peeled and sliced fresh peaches (or 2 (15 ounce) cans of sliced peaches, drained), 1/2 cup (100g) packed light brown sugar, and 1/2 teaspoon ground cinnamon.
- Bring the peach mixture to a boil over medium-high heat, then reduce heat and simmer for 2-3 minutes to slightly thicken.
- Carefully pour the peach sauce evenly over the batter in the baking dish. Do not stir.
- Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly before serving warm. Enjoy with vanilla ice cream or whipped cream!
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
1464g
Fat
216g
Carbs
161g
