Peach Pudding

Ingredients

• canned peaches
• two tablespoonfuls of sugar
• two cupfuls of milk
• the yolks of two eggs
• a heaping tablespoonful of cornstarch
• the whites of two eggs
• three tablespoonfuls of powdered sugar

Method

1. 1

   Cover the bottom of a pudding-dish with canned peaches.

2. 2

   Take half the juice from the can, add to it two tablespoonfuls of sugar, and boil it to a thick syrup.

3. 3

   Make a custard, using two cupfuls of milk, the yolks of two eggs, and a heaping tablespoonful of cornstarch.

4. 4

   Cook in a double boiler for half an hour, or until it is quite thick and the raw taste of the cornstarch is gone, then add a little of the peach syrup to sweeten it, and a few drops of almond extract.

5. 5

   Sprinkle the peaches with blanched almonds cut in pieces, pour over them the syrup, then the custard.

6. 6

   Cover the top with meringue made of the whites of two eggs and three tablespoonfuls of powdered sugar.

7. 7

   Brown the meringue.

8. 8

   Serve the pudding hot or cold.

Nutrition per serving

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 54. The excerpt below is the record exactly as published.

PEACH PUDDING Cover the bottom of a pudding-dish with canned peaches. Take half the juice from the can, add to it two tablespoonfuls of sugar, and boil it to a thick syrup. Make a custard, using two cupfuls of milk, the yolks of two eggs, and a heaping tablespoonful of cornstarch. Cook in a double boiler for half an hour, or until it is quite thick and the raw taste of the cornstarch is gone, then add a little of the peach syrup to sweeten it, and a few drops of almond extract. Sprinkle the peaches with blanched almonds cut in pieces, pour over them the syrup, then the custard. Cover the top with meringue made of the whites of two eggs and three tablespoonfuls of powdered sugar

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