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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 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 for the Batter:

  1. Melt butter and cool
  2. In a large bowl, whisk together flour, sugar, baking powder, nutmeg and salt
  3. In a separate bowl, whisk together egg, milk and butter
  4. 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:

  1. In a medium saucepan, bring the peaches, sugar, lemon zest nd juice to a boil over medium-high heat
  2. Reduce heat to simmer and cook for 2 minutes (there will be a lot of liquid that will be absorbed in the baking)
  3. Spoon evenly over the batter
  4. 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