In China, peaches symbolise long life, seen in Empress Cixi's peach-laden palace, inspiring Ching to create this pud.
Ingredients
For the peach pudding
- 2 x 235g (drained weight) tinned peaches in syrup
- 200ml/7fl oz evaporated milk
- 100g/3 1/2 oz caster sugar
- 12 gelatine leaves
- 200ml/7fl oz water
- Single cream to serve (optional)
For the mixed berry fruit compote
- 1 small handful each of blackberries, raspberries, strawberries and cranberries
- 1tbsp caster sugar
- For decorating
- 2 ripe nectarines
- 2 handfuls of crushed ice
WEIGHT CONVERTER
Method
- Puree the peaches with their syrup in a blender. Transfer to a bowl and stir in the evaporated milk, then add the sugar and mix well.
- Place the leaf gelatine in a little cold water and leave for 5 mins to soften. Lift out and place in a pan with the measured water. Heat gently until the gelatine dissolves. Pour the gelatine mixture into the peach puree.
- Ladle the mixture into four serving bowls, cover with clingfilm and refrigerate for 1 hour.
- Just before serving, make the warmed compote. Heat a small pan, add all the berries to warm through, then add the sugar and stir gently to dissolve.
- Halve the nectarines, remove the stones and cut into slices. Place the slices in a circular fan on top of the peach puree in the serving bowls. Place a tablespoon of crushed ice in the middle of each, then top with a tablespoon of the compote. Drizzle with cream, if you like, and serve immediately.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Espresso Martini chocolate pots
Whizz these Espresso Martini chocolate pots up in 10 minutes for your dinner party – a perfect, lightly boozy dessert...
By Jess Meyer Published
-
White chocolate passion fruit mousse
Easy to make ahead, these deceptively light and low-carb white chocolate passion fruit mousse are a dream...
By Jessica Ransom Published
-
Eton Mess trifle
Layers of sweet berries, jelly, custard, cream, and heaps of mini meringues. Delicious...
By Rose Fooks Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
4 ingredients and 15 minutes to make this classic British dessert in your air fryer
You can make bread and butter pudding in an air fryer using just four basic store cupboard ingredients, thanks to one TikTok influencer's recipe.
By Ellie Hutchings Published
-
What is the Lunar New Year and is it different to Chinese New Year?
As the celebrations begin, we answer the questions what is the Lunar New Year and why is it so special?
By Charlie Elizabeth Culverhouse Published
-
You probably already have the ingredients to make a lava cake in your air fryer - here's how to whip up this easy dessert
You could have yourself a delicious homemade dessert in just 10 minutes with this air fryer lava cake hack.
By Ellie Hutchings Published