Peach cobbler

Warm Peach Pudding

Baked Peach Pudding Fooderati

Everybody needs a simple, please everybody pudding you can quickly throw together when entertaining, or just because. This baked pudding is part cake, part cobbler, with golden, almost crunchy bits on the outside and fabulously crumbly and cakey on the inside. And the best bit is you can use any fresh or tinned fruit you like. You could even swirl a few spoons of your favourite jam in, instead! 

Batter

125g butter, softened 

125g caster sugar

2 large free range eggs

125g self raising flour 

Pinch of salt 

Syrup

2 tablespoons brown sugar 

120ml water

1 vanilla pod

Fruit of choice, I used 3 large fresh peaches, but you could you can use almost any fruit you like. Stone fruit, citrus, pears or poached quinces work well. 

Method 

Preheat oven to 180c. Meanwhile, combine the butter, sugar and eggs in a stand mixer and whisk until thick and glossy. Sift in flour gradually and combine thoroughly. 

Thoroughly combine the syrup ingredients in a saucepan, add the fruit and poach over a medium heat for 5 minutes, tossing the fruit around so that it is evenly covered in the syrup. Transfer most of the poached fruit and a spoonful of the syrup to a lightly greased and floured baking dish. Spoon the batter over the top of the fruit and shake the pan a little bit so that everything settles evenly. Add the rest of the fruit on top, nestling it in a little. 

Bake for 30 minutes. Let rest for a few minutes before serving. Serve warm with whipped cream, custard or ice cream.