Name: Peach pudding
Yield: 8 servings
Cuisine: Bake
Ingredients: 500.00 ml flour cake; 5.00 ml Baking powder; 2.00 ml salt; 125.00 ml sugar; 200.00 g butter; 65.00 ml water iced; eggs whites only, beaten; 820.00 g peaches slices, tinned and drained; 397.00 g condensed milk; 80.00 ml lemon juice

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Ingredients (10)

CRUST

500.00 ml	flour — cake
5.00 ml	Baking powder
2.00 ml	salt
125.00 ml	sugar
200.00 g	butter
65.00 ml	water — iced
	eggs — whites only, beaten

FILLING

820.00 g	peaches — slices, tinned and drained
397.00 g	condensed milk
80.00 ml	lemon juice

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Method:

Preheat the oven to 180 ºC (350 ºF). Grease a fairly deep 24 cm oven dish. Sift together the cake flour, baking powder and salt. Add the sugar and mix. Grate in the butter and rub it in with your fingertips until it’s well blended. Divide the mixture in two. Add just enough iced water to one half to form a stiff dough. Press the dough against the sides and on the bottom of the prepared dish. Prick the crust and brush with the beaten egg white. Arrange the peach slices in the dish. Beat together the condensed milk and lemon juice until well blended and pour over the peach slices. Sprinkle with the remaining crust mixture and bake for about 40 minutes or until the topping has browned slightly. Serve with cream, if desired. The pudding can also be served as a tart at teatime.
Serves 6-8.