Peach and Raspberry Pudding

Saturday! Here we are. How about some pudding? Peach and raspberry pudding, to be exact.

Not sure how things are in your neck of the woods, but here in the middle west it’s looking to be a banner day, with slightly chilly temps and lots of sunshine.  If you’re facing the same and not-too-busy today, it’s recommended that some is spent outside, even if just for a bit because God knows there’s been too much inside time the past 5 months.

But wait, you say, Easter is tomorrow!  Food must be prepped. Dessert must be baked!

Well, should you celebrate Easter, this may be the case, but there’s no reason to be slaving away over a hot oven to make dessert.  While I do love a good cake (because I’m not a monster), sometimes those pesky fruit desserts of which I often unlovingly speak are just the ticket and I’ve got that today with my version of Jaime Oliver’s Hip’s Pudding.  Better known in this house as Peach and Raspberry Pudding, it really is more of a loose adaptation.

I do have a lot of cookbooks, and I make a concerted effort to make sure each one is doing it’s part, not taking up space in my tiny apartment that could better be used elsewhere. I regularly consult them for ideas and this recipe jumped out, arms waving, saying ‘pick me, pick me!”

Since it took all of 10 minutes to throw together and less than an hour to bake, it seemed like the ticket to an easy but tasty Easter dessert, especially if you’ve got plans to slave over everything else.

Happy Saturday. I hope you Saturday it up.

Recipe notes:

This is a great recipe for substitutions to use what you have on hand. Don’t have/like peaches or raspberries?  Switch it up!

You can make this in one large baking pan (with high sides), but I’m a party of one and I like portioned off food. Thus, four ramekins for me.  Do as you will to suit your party.

Written while watching Exploration, Awesome Planet while eating spontaneous Saturday biscuits

Peach and Raspberry Pudding

March 26, 2016

Servings: 4

Prep: 15 min

Cook: 50 min

Total: 1 hr 5 min

Difficulty: Easy

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Peach and raspberry pudding are really more individual cakes packed with fruit and served warm with cream.

By: Chrissy

Ingredients

• For the filling:
• 2 15-ounce cans peach haves in juice, drained and rinsed
• 2 TB honey
• 1 cup raspberries, fresh or frozen
• 1 TB sugar
• For the batter:
• 4 TB unsalted butter
• 4 TB non-fat plain Greek yogurt (or, an additional 4 TB butter)
• 1/2 cup light brown sugar
• 1/4 tsp salt
• zest of one orange, juice of half of it (about 2 TB)
• 1/2 TB vanilla extract
• 1 tsp ground ginger
• 2 large eggs
• 1 cup self-rising flour
• Sweetened whipped cream or ice cream, to serve

Directions

• Step 1 Place the peaches and honey in a small bowl and mix everything around until well coated. Divide mixture evenly amongst the ramekins.
• Step 2 Preheat the oven to 350F.
• Step 3 Either by hand or with a food processor, place the butter, sugar, orange zest, vanilla, salt and ginger in the food processor bowl and pulse until well combined. Once it is, let it run until light and creamy about 1 minute.
• Step 4 Let the processor run and add the eggs, one at a time. Once mixed, add in the flour and juice and whiz until smooth. Divide the batter amongst the dishes.
• Step 5 In a small bowl, add the raspberries and toss with the 1 TB granulate sugar, and crush until juicy. Scatter the berries and their juices over the batter in each ramekin.
• Step 6 Cover each with aluminum foil, and bake 30 minutes. Remove the foil, and bake until golden brown, about another 15-20 minutes. Keep an eye on it, and when a skewer comes out clean, it’s done.