Peach Upside Down Pudding
From their lovely Cookbook "Canada's Favourite Recipes"
Servings: 8
Ingredients
Ingredients for the Batter:
- 1/3 cup (75 mL) butter
- 1 ¼ cups (300 mL) all-purpose flour
- 3/4 cup (175 mL) granulated sugar
- 2 tsp (10 mL) baking powder
- ½ tsp (2 mL) nutmet or cinnamon
- ¼ tsp (1 mL) salt
- 1 large egg
- ¾ cup (175 mL) milk
Ingredients for the Sauce:
- 4 cups (1 L) sliced, peeled peaches (6 or 7)
- ¾ cup (175 mL) packed brown sugar
- 1 tsp (5 mL) grated lemon or orange zest
- 2 tbsp (30 mL) lemon or orange juice
Instructions
Instructions for the Batter:
- Melt butter and cool
- In a large bowl, whisk together flour, sugar, baking powder, nutmeg and salt
- In a separate bowl, whisk together egg, milk and butter
- Pour over the dry ingredients; whisky just until smooth and scrape into a greased 8-inch (2 L) square baking dish or cake pan
Instructions for the Sauce:
- In a medium saucepan, bring the peaches, sugar, lemon zest nd juice to a boil over medium-high heat
- Reduce heat to simmer and cook for 2 minutes (there will be a lot of liquid that will be absorbed in the baking)
- Spoon evenly over the batter
- Bake in the centre of a 350F/180C oven until the cake has risen to cover (or almost cover) the peaches and the top is golden brown, about 40 minutes