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Peach Pudding


I’m a big fan of late night radio – perfect for an insomniac. Recently I heard an interview with Alistair Wise from the bakery Sweet Envy in Hobart here in Australia.

Alistair was talking about winter puddings, a timely topic for our current chilly Southern Hemisphere weather.

Alistair gave a favourite recipe, off the cuff, to Philip Clark, the presenter of Night Life, a national nightly radio program. He called it ”Apple Novel“ – a simple pudding made with apples, poaching liquid and a butter/sugar/flour mix.

I jotted down the quantities and promptly set about making it a few days later. It was so easy and really sensational! I’ve made it twice with pears, and this time I made it with peaches.

Peaches are definitely out of season in Sydney. While shopping at Harris Farm Markets, I picked up some absolutely beautiful peaches from the US. I don’t know what variety they were, they were huge, sweet and very juicy!

So they made their way into my latest version of Apple Novel, now called Peach Pudding.


This dessert can be made with apples, pears or any stone fruit. And I really think you could use tinned pears, peaches or apricots – the advantage being you can use the tinned juice as the liquid in the pudding.

I used apple juice in my peach version, as the peaches didn’t need poaching.

This is such an easy recipe! You can mix it up in 5 minutes, put it into the oven and voila, your pudding is ready to eat in half an hour!

I’ve tweaked the original recipe, cutting down on the sugar somewhat.

Great recipe, easy make!

Ingredients 

3 large peaches*

100g self raising flour

50g butter cut into small pieces

100g caster sugar

250ml apple juice (or any other fruit juice)

Method

Preheat the oven to 180 degrees C. Cut the peaches into quarters. Lay the peach quarters into a baking dish. I used a shallow cast iron pan.

Tip the self raising flour, butter pieces and caster sugar into a bowl and rub together into a breadcrumb consistency, a bit like making pastry. Add the apple juice and roughly mix together. The mixture should look curdled, but that’s ok as you’re not looking for a cake mixture consistency.

Pour the mixture over the peaches. Put into the oven and bake for 30 minutes or until the pudding is brown on top.

Remove from the oven and leave to cool slightly. When you serve the pudding, there will be a lovely baked layer on top, and underneath soft fruit in a thick sauce.

Serve with thick cream or ice cream. Delicious served warm or even cold. And so easy!

*You could use apples or fresh pears, but you will need to poach them to cook them partially. You can then use the poaching liquid as the liquid in the batter.

 

 

Cherry and Apricot Upside Down Cakes


Today I’m posting easy and delicious recipes for upside down cakes.  And they can be made with store cupboard ingredients!

I thought it would be good to give bakers, and particularly novice bakers, a simple recipe for a cake that uses basic ingredients, can be whipped up in a flash, with or without specialist equipment.

And don’t be put off by all the instructions – both cakes really are super easy!

I made two, a cherry almond upside down cake, and an apricot upside down cake. I made the cherry one first, then realised that not everyone has bottled cherries and ground almonds lying around in the pantry. But I figured that everyone has tinned or canned fruit like apricots – peaches or plums or pineapple are just as good – and ordinary flour, in the cupboard.

I make this cake in various forms all the time. The flour version is a basic cake mix that is good for cupcakes and bigger, iced or layered cakes. The almond version makes a frangipane cake, very moist and a perfect receptacle for fruit.

And putting the fruit on the bottom is genius – making a lovely, sticky, fruity topping.

I make the cakes in the food processor. It’s really simple and fast.  You could use a stand mixer, or hand held electric beaters. Or beat the old fashioned way with a spoon. So anyone can make these cakes, regardless of what kitchen equipment you have!

You will need an 18cm (7inch) cake tin. Bigger is fine, the cake will just be a little flatter.

Cherry Upside Down Cake

Ingredients
400g pitted cherries from a jar or tin/can*
150g butter
150g sugar
3 free range eggs
I teaspoon vanilla extract or vanilla paste
1 teaspoon almond essence
125g ground almonds
1 tablespoon plain flour
1 teaspoon baking powder
Pinch of salt

*A jar is about 670g, a tin/can is about 415g

Method
Preheat oven to 160 degrees C fan forced. Butter a 18cm/7 inch cake tin thoroughly, and place a circle of baking paper on the base of the tin.

Combine butter and sugar using a food processor/ electric mixer/spoon, with vanilla extract or paste and almond essence. Add eggs one at a time and mix well well. Don’t worry if the mixture looks a bit lumpy or curdled, it will come together once the almonds and flour are added.

Fold in the ground almonds, plain flour, baking powder and salt.

Drain the cherries from their juices, reserving the syrup. Place the cherries onto the baking paper in the tin. You can be artful and make a pattern, or just place them any old how.

Carefully spoon the mixture on top of the cherries into the tin. Smooth out the dollops, but don’t worry too much, the mixture will even out in the oven.

Bake for 45 minutes  – 1 hour, or until a skewer comes out clean when inserted in the cake. This cakes takes a while to cook. Start checking at 45 minutes and take out of the oven once cooked. Cool in the tin 10 – 20 minutes.

Meanwhile, put the reserved syrup in a small saucepan. Bring to the boil and simmer gently for 3 or 4 minutes or until the liquid has reduced and is thick and syrupy.

Carefully turn the cake out onto a plate, and peel off the baking paper. The cake will now have a lovely cherry top! Spoon some of the reduced syrup over the cake, as much or little as you wish. Personally, I like it with lots of syrup and really gooey!

Apricot Upside Down Cake 

The recipe is pretty much the same, but I have written it again just to highlight the different ingredients and slightly different method.

Ingredients
400g apricot halves from a tin/can *
150g butter
150g sugar
3 free range eggs
I teaspoon vanilla extract or vanilla paste
150g plain flour
1 teaspoon baking powder
Pinch of salt

*Peach slices, plum halves or pineapple rings will work well too, all from a tin/can

Method
Preheat oven to 160 degrees C fan forced. Butter a 18cm/7 inch cake tin thoroughly, and place a circle of baking paper on the base of the tin.

Combine butter and sugar using a food processor/ electric mixer/spoon, with vanilla extract or paste. Add eggs one at a time and mix well well. Don’t worry if the mixture looks a bit lumpy or curdled, it will come together once the flour is added.

Fold in the plain flour, baking powder and salt. Using only flour can mean a drier mixture, if the mixture is too stiff, loosen it with a tablespoon of milk.

Drain the apricots from their juices, reserving any syrup. Place the apricots onto the baking paper in the tin. You can be artful and make a pattern, or just place them any old how.

Carefully spoon the mixture on top of the apricots into the tin. Smooth out the dollops, but don’t worry too much, the mixture will even out in the oven.

Bake for 45 minutes  – 1 hour, or until a skewer comes out clean when inserted in the cake. This cakes takes a while to cook. Start checking at 45 minutes and take out of the oven once cooked. Cool in the tin 10 – 20 minutes.

Meanwhile, put the reserved syrup in a small saucepan. If there is not enough syrup, add a tablespoon of apricot jam if you’ve got it, or honey or maple syrup. You really just want a sweet glaze to go over the cake! Bring to the boil and simmer gently for 3 or 4 minutes or until the liquid has reduced.

Carefully turn the cake out onto a plate, and peel off the baking paper. The cake will now have a lovely apricot top! Spoon some of the reduced syrup over the cake, as much or little as you wish, to give a delicious sticky glaze.

 

 

 

Summer Plum Muffins

Sydney in summer, January 2020. And what a summer. The drought and the bushfires dominate the literal and emotional landscape, as we swelter through hot, hazy and humid days.

Despite these conditions, there is still amazing summer fruit in abundance, to bake, preserve or simply to devour fresh as an antidote to the heat.

I love stone fruit in high summer. I’ve been jam making with apricots and with blood plums, fantastic for their rich ruby red colour.

I made muffins a while back with yellow fleshed plums, using my current go-to muffin recipe adapted from Matt Stone’s The Natural Cook Maximum Taste Zero Waste. Here is the recipe from 2018.

This recipe celebrates plums, baked in the muffin mixture and also as plum pieces on top of each muffin, but you could just as easily make it with other stone fruit – apricots, peaches or nectarines.

Ingredients

2 free-range eggs

140g raw sugar

1 Granny Smith apple unpeeled and grated

1 plum, diced

75ml vegetable oil

10-12 pecans, chopped (optional)

150g plain flour

1 tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

¼ tsp salt

3 plums, cut into segments, to decorate

A few pecan halves, to decorate (optional)

Method

Whisk the eggs together in a large mixing bowl and when  the mixture is foamy, slowly pour in the sugar. Keep whisking until the sugar has dissolved and the mixture has doubled in size.

Whisk in the apple, diced plum and oil. Stir in the chopped pecans, if using. Use a spatula to gently fold in the flour, baking powder, cinnamon, ginger  and salt.

The mixture can be baked straight away but Matt suggests leaving it in the fridge overnight. This will give the flour a chance to hydrate and the baking powder to activate, resulting in a more consistent muffin texture. Even leaving the mixture for a few hours in the fridge is beneficial.

Preheat the oven to 170 degrees C fan-forced, 180 degrees C non fan-forced.

Grease a standard muffin tin and line 6 holes with squares of baking paper. Spoon in the muffin mixture, adding as many plum segments as you like on top to decorate, and pecan halves, if using.

Put the muffin tin in the oven and cook for about 25 minutes. Check the muffins at 15 minutes and every 5 minutes from there, using a skewer to check if cooked. From my experience, in my oven, they take about 20 minutes.

Remove the muffins from the oven and leave to cool in the tin for 5–10 minutes. Remove them from the tin and place on a wire rack. I leave the baking paper on as the muffins are easier to store.

Serve warm or at room temperature. Great on their own, as they are so moist, but also good with butter, or Greek yoghurt and a drizzle of honey.

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