Peach Pudding

Ingredients

• Butter a pudding-dish
• cover the bottom with neat slices of stale bread
• On each piece place one-half a ripe, firm peach
• fill each with a teaspoonful of fine sugar
• a small piece of butter
• add a teaspoonful of any kind of jam

Method

1. 1

   Butter a pudding-dish and cover the bottom with neat slices of stale bread, from which the crusts have been removed.

2. 2

   On each piece place one-half a ripe, firm peach, skin down; fill each with a teaspoonful of fine sugar and a small piece of butter, occasionally adding more sugar.

3. 3

   Just before they are quite cooked add a teaspoonful of any kind of jam.

4. 4

   Serve in the same dish, either hot or cold, with cream.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 28. The excerpt below is the record exactly as published.

PEACH PUDDING — Butter a pudding-dish and cover the bottom with neat slices of stale bread, from which the crusts have been removed. On each piece place one-half a ripe, firm peach, skin down ; fill each with a teaspoonful of fine sugar and a small piece of butter, occasionally adding more sugar. Just before they are quite cooked add a teaspoonful of any kind of jam

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