Pam’s peaches

PAM! Claire’s lovely mother inspired me on this one. I found out that Pam has a famous peach self-saucing pudding, which we will definitely be making soon.

But in this case, I wanted to use Frangipane (one of my favourite desserts) with those beautiful peaches, knowing that peach and almond is a classic combination

I tried my hand at baking once again, and they came out great, mostly because I was hoping Pam would enjoy my version of her peach pudding.

I added a classic Malva pudding sauce to spoon over if you like saucy finishes, or you can just enjoy it with ice cream, yoghurt or creme fraiche.

Peach & almond puddings

Makes 12 individual servings

This recipe works so well for large dinner parties because you can make it well ahead of time, and it’s even fantastic the next day. I have made them as individual puddings, but it works just as well to bake one big pudding, too. For this recipe, I used peaches that had been preserved in a light syrup, which I bought from our local village market, so they were perfectly poached and ready-to-eat.

Ingredients

Puddings:

• 200g salted butter, softened

• 100g caster sugar

• 100g brown sugar

• 1½ tsp salt

• 4 large eggs, room temperature

• 200g almond flour

• 2 tbsp plain flour

• 1 tsp baking powder

• 12 peach halves (tinned or fresh)

Caramel:

• 100g brown sugar

Malva sauce to serve:

• 1 cup cream

• 1 cup dark brown sugar

• 3 tbsp butter

• half a cup of hot water

Method

1. Preheat oven to 170°C (338°F). Grease ramekins or a baking dish with butter.

2. In a stand mixer, cream the butter and both sugars until fluffy.

3. Add eggs one at a time, mixing well after each addition.

4. Stir in the dry ingredients using a spatula or wooden spoon.

5. Spoon 1 tbsp of caramel (brown sugar) into the bottom of each ramekin.

6. Place a peach half in each ramekin, cut side down.

7. Top with the almond batter.

8. Bake for 20–25 minutes, or until a cake tester comes out clean.

For the Malva sauce:

1. Add all the ingredients to a medium-sized saucepan and bring to a simmer, taking care not to let it boil over.

2. If you are making these puddings and sauce beforehand, you can reheat the sauce again as you are serving and spoon it over the puddings.