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    You are in: Home / Recipes / Fresh Peach Pudding Cake Recipe
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    Fresh Peach Pudding Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

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    Ingredients:

    Yield:

    (20 cm) ...

    Units: US | Metric

    Topping

    Directions:

    1. 1
      Butter a 20 cm round sandwich tin, at least 2.5 cm deep, then place the flour, sugar, baking powder and salt into a bowl.
    2. 2
      Rub in the butter, until the mixture resembles fine breadcrumbs.
    3. 3
      Break the egg into a separate basin and beat it together with the milk.
    4. 4
      Then pour this on to the rubbed in mixture and stir with a wooden spoon until it forms a soft dough.
    5. 5
      Next turn the mixture into the prepared tin and carefully level it off with the back of a spoon.
    6. 6
      Skin the peaches by placing them in a bowl and pouring over enough boiling water to just cover them. Leave the peaches for a minute or two, then drain and carefully peel off the skins.
    7. 7
      Slice each peach fairly thinly, discarding the stone and arrange the slices over the top of the cake mixture.
    8. 8
      In another bowl mix the sugar, cinnamon and nutmeg together and sprinkle this over the top of the peaches.
    9. 9
      Follow this with a sprinkling of melted butter, then bake for 30-35 minutes in a preheated oven at 200 C / 400 F / Gas 6 or until the mixture is slightly risen and seems lightly browned and bubbly.
    10. 10
      This is nicest served warm with some very cold pouring cream.

    Ratings & Reviews:

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    Nutritional Facts for Fresh Peach Pudding Cake

    Serving Size: 1 (868 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1673.1
     
    Calories from Fat 650
    38%
    Total Fat 72.3 g
    111%
    Saturated Fat 43.1 g
    215%
    Cholesterol 385.8 mg
    128%
    Sodium 1063.5 mg
    44%
    Total Carbohydrate 237.8 g
    79%
    Dietary Fiber 8.8 g
    35%
    Sugars 125.5 g
    502%
    Protein 25.4 g
    50%

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