Peach Pudding

Ingredients

• 1 cup of sugar
• 1 small tablespoon of butter
• 1 egg
• 1 small cup of milk
• flour enough to make stiff
• a little nutmeg

Method

1. 1

   Cover pudding-pan bottom with halved peaches cut side down.

2. 2

   Make batter and spread over peaches.

3. 3

   Bake in moderate oven for 20 minutes.

4. 4

   Let cool and serve with cream.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 365. The excerpt below is the record exactly as published.

PEACH PUDDING.— Cover the bottom of a pudding-pan with halved stewed or canned peaches laid cut side down, without crowding. Make a batter of A cup sugar, 1 small tablespoon of butter, 1 egg, a small cup of milk, and flour enough to make stiff; flavor with a little nutmeg, spread this over the stewed peaches, and bake in a moderate oven 20 minutes. Let stand till cool. Place a plate over and turn upside down. The peaches embedded in the top make an attractive and appetizing pudding. Serve with cream.— Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111. PEACH ROLLS. — Stew dried or fresh fruit, sweeten, and flavor to taste. Make a good baking crust, roll very thin, spread 534 - PUDDING AND DESSERTS on fruit, putting thin pieces of butter on the fruit, roll up crust and cut in slices, place in a pan 4 or 5 inches deep. To 3 or 4 rolls add 1 cup of sugar

Cook this with the app: pantry check, scaling, and the assistant.