Peach Pudding with Clotted Cream

Carolyn Haas


I recently purchased a large amount of peaches and have been looking for uses! Who wouldn't love a peach pudding?


★★★★★ 1 vote

15 Min
40 Min


  • 1 c
  • 1/2 c
    white sugar
  • 2 tsp
    baking power
  • 1/2 tsp
    salt (or less)
  • 1/2 tsp
  • 1/2 c
  • 1/2 tsp
    vanilla or almond extract
  • 3 c
    peaches, sliced (fresh or frozen; peeled or not!)
  • 1 1/2 c
  • 1/2 c
    white sugar
  • 1/2 c
    brown sugar
  • 1 Tbsp
  • 1/4 tsp
  • ·
    clotted cream or whipped cream, to serve

How to Make Peach Pudding with Clotted Cream


  1. Preheat oven to 400°. Combine flour, white sugar, baking powder, salt and, cinnamon. Stir in milk until combined; fold in peaches. Spread into a greased 8-in. square baking dish or a 9 inch deep-pie plate.
  2. TOPPING: combine water, sugars, butter and nutmeg in a large saucepan. Bring to a boil and stir until sugars are dissolved. Pour over peach mixture. Bake until filling looks bubbly and a toothpick comes out clean, about 40 to 50 minutes.
  3. Serve with clotted cream, or substitute whipped cream if clotted cream is unavailable.

Printable Recipe Card

About Peach Pudding with Clotted Cream

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: UK/Ireland

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