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Peach Upside Down Pudding
From their lovely Cookbook "
Canada's Favourite Recipes
"
Course
Dessert
Cuisine
Canadian
Prep Time
10
minutes
Cook Time
40
minutes
Total Time
50
minutes
Servings
8
Author
Elizabeth Baird and Rose Murray
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