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Little Peach Jam Puddings with Custard




Source of Recipe


ninemsn


List of Ingredients




¾ cup (255g) peach jam
2 tablespoons finely chopped glace peaches
125g softened butter
½ cup (110g) caster sugar
2 eggs
1 cup (150g) self-raising flour
1 teaspoon baking powder
½ cup (125ml) milk
2 tablespoons finely chopped glace peaches, extra
VANILLA CUSTARD
4 eggs
¼ cup (55g) caster sugar
11/2 cups (375ml) milk
¾ cup (180ml) cream
1 vanilla bean, split lengthways



Recipe



Preheat the oven to moderate (180°C/160°C fan-forced). Grease six 1 cup (250ml) dariole moulds or ovenproof dishes, line bases with baking paper.

Warm the jam in a small saucepan (or microwave on High for 20 seconds), stir in the glace peaches. Divide the mixture among prepared moulds.

Beat the butter and sugar in a small bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beat until combined between additions. Stir in sifted flour and baking powder with milk in two batches. Stir in extra peaches.

Spoon mixture over jam in moulds. Place moulds in a large baking dish. Pour enough boiling water into baking dish to come 1cm up the sides of the moulds. Bake puddings, uncovered, in a moderate oven for about 25 minutes or until cooked through. Stand puddings 5 minutes before turning out.

VANILLA CUSTARD: Meanwhile, beat the eggs in a small bowl with an electric mixer until thick and creamy. Combine sugar, milk and cream in a medium saucepan. Using a blunt knife, scrape seeds from vanilla bean into milk mixture. Stir milk mixture over heat until sugar dissolves and mixture is hot but not boiling. Gradually add milk mixture to egg, stirring constantly. Return this mixture to saucepan, stir over a low heat until custard thickens and coats the back of a spoon.

Serve puddings with Vanilla Custard.

Puddings suitable to freeze.
Jam mixture suitable to microwave