Blueberry & Peach Pudding

prep 20 mins cook 40 mins
  • 3 eggs
  • 150 g (5 oz) plain flour
  • 125 g (4 oz) icing sugar, plus extra to dust
  • 300 ml (½ pint) milk
  • 1 teaspoon vanilla essence
  • 15 g (½ oz) butter, softened
  • 2 peaches, halved, stoned and cut into wedges
  • 125 g (4 oz) blueberries
  • finely grated zest of 1 lemon

Beat the eggs, flour, sugar, milk and vanilla essence in a bowl until thick and creamy. Heavily grease a 20 cm (8 inch) round tin or ovenproof dish with the butter and arrange the peaches and blueberries inside. Sprinkle over the lemon zest.

Pour the batter over the fruit and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 35 minutes until the batter is firm.

Dust with icing sugar and serve warm in wedges.

Like This? Try These
More on Food