Sunday, August 28, 2016

A Sweet Peach and Strawberry Pudding

One day last week I have a couple of ripe peaches and a few fresh strawberries that were ready to play with. At first I thought I would do a galette or maybe a cobbler or crisp, but what I ended up making was more like the French clafouti. I sort of made it up as I went along, which sometimes is disastrous, but this time worked out really well.

Fresh peaches are peeled, pitted and sliced, cut into chunks and placed in a small baking dish. Strawberries are hulled and cut into chunks and those are scattered over the peaches. My peaches were so ripe that I knew they would be extra juicy, so I crumbled a almost-stale scone and sprinkled those crumbs over the greased baking dish before I added the fruit. If your fruit isn't super juicy you can skip that step. Juicy but no scone? Dry bread crumbs would work fine.

Over the fruit I poured a mixture of soy creamer (but you could sub in half and half, milk, or cream), brown sugar, nutmeg and an egg. A dash of vanilla or almond extract would be delicious, too, but I really like nutmeg, so I wanted that to shine in the dish.

This gets baked in a medium oven. The top will brown and the edges will brown, but the center should still be a bit wobbly. An overcooked custard is terrible!

This sort of pudding can be eaten for dessert or even for breakfast. The custard is the background flavor so the peaches and strawberries...and nutmeg...are the star flavors here. The texture is soft in the interior and a bit chewy at the edges. If you love peaches and strawberries, here is a new way to enjoy them that I know you will appreciate.

Small Peach and Strawberry Pudding
My own recipe
Serves 3-4

2-3 peaches, peeled, pitted and sliced, then cut into large chunks
6-8 fresh strawberries, hulled and cut into chunks
If needed...1 scone crumbled, or 1/4 cup dry breadcrumbs
butter or grease for the pan
1 cup soy creamer or milk, or 1/2 & 1/2, or cream
1/4 cup brown sugar
1 egg, slightly beaten
1/4 teaspoon nutmeg, preferably freshly grated
1/8 teaspoons salt

Preheat the oven to 350 degrees F. Butter or grease a small baking dish. An 8 x 8-inch pan should work. If fruit is very juicy, sprinkle with crumbled scone or dry bread crumbs, distributing as evenly over the bottom as possible.

Place the peaches, then the strawberries into the pan, distributing as evenly over the bottom as possible. Set aside.

In a medium bowl, whisk together the soy creamer, brown sugar, egg, nutmeg and salt. (Add 1/8 teaspoon vanilla or almond extract, optional, if using.)

Pour egg mixture over the fruit, place pan on a larger baking sheet, and bake for 20-30 minutes. Top will be brown and edges will be brown, but center will still be just a bit soft.

Cool on a wire rack for 10-20 minutes, then serve while still warm. Some folks like a scoop of vanilla ice cream with this. Others like some fresh strawberries with it.


  1. Even after five years in the UK, I never quite got custards... right. Pudding I can do, pots de creme, okay. Not custard somehow!

    ...but this looks worth trying again...!

  2. That looks my kind of pudding. Fruity and custardy. Great idea to use a stale scone for the crumbs.