Ching-He Huang’s longevity peach pudding recipe

Click to rate
(7 ratings)
Sending your rating




1 hr
chilling time)

In China, peaches symbolise long life, seen in Empress Cixi's peach-laden palace, inspiring Ching to create this pud.


  • 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


  • 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.

Click to rate
(7 ratings)
Sending your rating