Self-Saucing Peach Pudding

This is a great way to use up all the end-of-season peaches or nectarines. This can also be made with drained, canned fruit when fresh isn't available. I'm going to give it a try with apples now that their season is approaching. Fast, easy and delicious! Serve with vanilla ice cream, whipping cream or eat it plain. Enjoy! P.S. Prep time includes peeling the fruit.

• Ready In: 1 hr
• Serves: 1

Ingredients

• 1⁄3 cup butter
• 1  cup all-purpose flour
• 3⁄4 cup white sugar
• 1  tablespoon baking powder
• 1  teaspoon cinnamon
• 3⁄4 cup milk

• SAUCE

• 4  cups  peeled sliced  peaches or 4  cups nectarines
• 3⁄4 cup brown sugar
• 1⁄2 teaspoon cinnamon

Directions

1. In 2 litre (8 cup) baking dish, melt butter in 350 deg.
2. oven.
3. In bowl, whisk together flour, sugar, baking powder and cinnamon until well blended; whisk in milk until smooth.
4. Pour over melted butter and whisk until well blended.
5. For the sauce, in saucepan, over medium-high heat, bring peaches, brown sugar and cinnamon to a boil.
6. Simmer for 2 to 3 minutes.
7. Pour over batter.
8. Do not stir.
9. Bake for 30 to 35 minutes or until cake has risen to top and is puffed and golden.
10. Serve warm.