Sponge, Peach and Cherry Pudding
During my life I’ve had a rather complicated relationship with peaches. I know…melodramatic much! As a child it was the ‘fur’ and later as a young woman a very small window of ripeness during which I’d crunch on one. Yes crunch. Almost slightly like an apple, I had a preference for yellow clingstones a day or two shy of juicy and ripe. I was, what amounted to, a stone fruit neanderthal.
Fast forward to February 2019 when I attended a food and photography workshop in Orange, NSW (you can read about that here) when I was converted. Plump, juicy orbs of amber coloured summer jewels warm from sunshine, nectar running between fingers I was almost embarrassed at my foolishness. Emiko Davies prepared her Pesce ripiene for the group and I suddenly understood the ardour others for the seasonal joy of a ripe peach. Needless to say I’ve spent the last few years catching up.
With the addition of fresh summer cherries this pudding makes a lovely addition to December menus. Ripe, juicy peaches tumbled with cherries and topped with feather light sponge it’s a festive alternative for guests who aren’t ones for the more traditional Christmas dessert fair. You can prepare ahead and serve at room temperature or gently warm in the oven covered with foil to protect the golden sponge topping.
Finish with a snowfall of icing sugar laced with Christmas spices and serve with creamy vanilla ice cream and or thick cream or just ‘and’ because it’s Christmas and there’s never enough creamy embellishments to a fruity dessert. Pop a little thimble full of dessert wine nearby and prepare for that full bellied Christmas dinner sigh.
Ingredients:
4-6 juicy ripe peaches the size of the ones you start craving in late spring as the weather warms up
200 grams of cherries pitted and halved
1 tb caster sugar
¼ tsp ground ginger
Zest of and orange
80 gm caster sugar extra
3 eggs
1 tsp vanilla paste or extract
80 gm sifted plain flour
½ tsp baking powder
Method:
Preheat oven at 180c. Grease a round 20-22 cm ceramic ovenproof dish.
Slice peaches, add cherries, 1 tbs caster sugar, ground ginger and zest. Tumble the fruit mixture into the prepared baking dish and allow to sit while you prepare the sponge.
In a stand mixer with whisk attachment combine the extra caster sugar and eggs. Mix on high speed for 5 minutes or until doubled in volume, the colour of cream and almost meringue like.
Sift flour and baking powder over egg mixture and very gently fold through until only just combined.
Gently dollop all over fruit without spreading. Just dollop all over. We’re trying to preserve as much air as possible.
Place in heated oven and bake for 40 minutes. Check the oven after half an hour to ensure it’s not browning too much.
Serve warm with whatever creamy additions you desire.
