Self-Saucing Peach Pudding

This recipe was torn out of a booklet so I do not know where it came from. I have had it for years though. It is so good it will be made again for sure.  

Self-Saucing Peach Pudding 

 Ingredients: 

 1/3 cup butter 

1 cup unbleached flour

 3/4 cup white sugar 

1 tbsp. baking powder 

1 tsp. ground cinnamon 

3/4 cup milk 

Sauce: 

4 cups sliced peaches 

3/4 cup packed brown sugar 

1/2 tsp. cinnamon 

 Directions: 

Preheat Oven to 350 °

Serves 4 to 6

In a 8 cup baking dish, melt butter in 350° oven.

In medium bowl whisk together flour, sugar, baking powder and cinnamon until blended;

whisk in milk until smooth.

Pour over melted butter and whisk until blended.

Sauce:

In a medium sauce pan over medium-high heat, bring peaches, brown sugar and cinnamon to boil; 

simmer for 2 to 3 minutes.

Pour over batter.

Bake for 30 to 35 minutes or until cake has risen to top and is puffed and golden. 

Serve hot.

 

 

Mixed Berry Trifle

A co-worker and myself went to a BBQ on Saturday July 16th. It was at a co-worker's house. He has a very cute daughter that is about 16 months old. She enjoyed the Trifle as you can see.

Mixed Berry Trifle

Ingredients:
1 pint blueberries
1 pint raspberries
1 quart strawberries
1 box instant vanilla pudding mix
milk or half and half for pudding mix
250 mil whipping cream
1/2 cup sugar
pound cake or angel food cake (used pound cake)

Directions:

Prepare fruit, remove stems and wash.
Place fruit in a medium sized bowl and sprinkle 1/4 cup sugar over fruit.
Let stand to macerate the fruit.

In your mixer add instant pudding and mix to the directions on package.
We used half and half instead of milk when we made the pudding.
Put in medium sized bowl and set aside.

Pour whipping cream into another mixing bowl for your mixer.
Add 1/4 cup sugar and beat until soft peaks form.
Set this aside.

Cut up pound cake into little squares.

In a large glass bowl arrange pound cake on bottom.
Spoon fruit over pound cake with some of the juice.
Add pudding over fruit and gently spread around bowl.
Add whipped cream and gently spread around bowl.
Add another layer of pound cake.
Fruit
Pudding
Whipping cream
Top with sliced strawberries.
Keep in frig. for a least 4 hours before serving.

♥

This Sandhill Crane was in a wheat field outside of Brantford.

Easy Sticky Toffee Pudding

I watched Negella and she made Sticky Toffee Pudding. It looked very easy to make so I went looking for a recipe and came across this on on Paris Pastry blog. We really enjoyed the pudding.
After a couple days the sauce does get absorbed into the cake so we added Devon Cream and it was very good with that as well. You could even make a caramel sauce to serve with it.

Easy Sticky Toffee Pudding

Cake Ingredients:

1/2 cup dark brown sugar( used brown sugar)
1 1/4 cup self raising flour
1/2 cup milk ( used 2%)
1 egg
1 tsp. vanilla extract
1/4 butter, melted
1 to 1 1/2 cups chopped dates

Sauce Ingredients:

1 cup dark brown sugar (used brown sugar)
2 tbsp cut up butter
2 cups boiling water

Directions:

Preheat oven to 375º. Butter a casserole baking dish.

In medium bowl combine brown sugar and flour.

In a large measuring cup add milk add egg and beat to combine, add vanilla and melted butter. Take this mixture and pour over flour; stir this until combined.

Fold in the dates, then pour this mixture into baking dish.

Sprinkle the second cup of brown sugar onto the top of the cake. Take the butter and dot on top of the sugar.

Pour the boiling water over the top of the mixture.

Bake for 45 to 50 minutes.

I really like the pudding warm. Serve with Devon Cream, whipped cream, ice cream, your own caramel sauce.