Peach queen of puddings

AT A GLANCE

  • Serves 6 people

  • 600 ml warm milk
  • 50 gm butter, coarsely chopped
  • 150 gm fine fresh breadcrumbs
  • 80 gm caster sugar
  • 1 tsp vanilla bean paste (see note)
  • Finely grated rind of 1 lemon
  • 3 eggs, separated
  • 250 gm raspberry jam
  • 650 gm yellow peaches (about 4½), halved, stones removed, cut into wedges
01   Preheat oven to 180C. Stir warm milk and butter in a saucepan over medium heat until almost boiling, transfer to a bowl with breadcrumbs, 25gm sugar, vanilla and lemon rind and set aside to soak (10 minutes).
02   Whisk egg yolks into breadcrumb mixture, pour into a buttered 1.5-litre baking dish, bake until just set (20-25 minutes), spread with jam and scatter with peach wedges.
03   Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form (2-3 minutes), then, whisking continuously, gradually add remaining sugar and whisk until stiff and glossy (2-3 minutes). Spoon in peaks over peaches and bake until golden brown (12-15 minutes). Serve hot.
Note Vanilla bean paste is available from select delicatessens and supermarkets.

This recipe is from the February 2012 issue of Australian Gourmet Traveller.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

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