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Peach melba summer pudding recipe
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Make the most of the seasonal harvest and cut down on food waste with this summer pudding with a sweet, peachy finish. A great way to make the most of any berries that are taking a turn, this makes for a great sweet treat on a balmy evening. Dig in and enjoy. See method
Ingredients
- 100g caster sugar
- 500ml peach bellini, from a 750ml bottle
- 4 peaches, destoned and quartered
- 400g raspberries
- vegetable oil, for greasing
- 8 slices medium-cut white bread, crusts removed
- 1 lemon, zested
- mint leaves, to serve
If you haven't got any white bread, try using brown instead
Each serving contains
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Energy
945kj
223kcal
11%
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Fat
2g
3%
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Saturates
0g
2%
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Sugars
26g
28%
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Salt
0.4g
6%
of the reference intake
Carbohydrate 43.2g
Protein 4.5g
Fibre 2.2g
Method
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Dissolve the caster sugar in the peach bellini in a pan over a low-medium heat. Increase the heat to medium and simmer for 5 mins. Add the peaches and 175g raspberries, reduce the heat to very low and poach for 5 mins or until the peaches are soft but holding their shape. Transfer the peaches to a plate to cool; peel away the skins.
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Pour the raspberries and syrup through a sieve into a bowl, pressing out all the juice with the back of a spoon. Discard the pips. Return the syrup to the pan and bubble for 5-10 mins until thickened (you should have about 350ml). Set aside to cool.
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Lightly grease a 1 ltr pudding bowl with vegetable oil and line with 2 crossing pieces of clingfilm, leaving a big overhang. Cut a circle from 1 slice of bread to fit the bottom of the bowl, then diagonally halve the other slices, setting aside 4 triangles for the top. Dip one side of the bread circle in the cooled syrup, then put in the bowl, syrup-side down. Repeat with the triangles round the sides, slightly overlapping them.
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Halve the poached peach quarters and mix with the lemon zest and 200g raspberries. Spoon into the bowl and drizzle with 5 tbsp syrup. Use the reserved bread to cover the top, then spoon over a little syrup. Trim any excess bread and fold over the clingfilm. Place a plate snugly on top, then add a weight (such as a tin). Chill overnight, along with the remaining syrup. To serve, unwrap the clingfilm and invert the pudding onto a plate. Pour over the reserved syrup; top with the mint leaves and remaining raspberries.
Cook's tip: Swap the peach bellini for a non-alcoholic alternative, if you prefer. Try 500ml of apple, peach, mango and passion fruit juice.
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