Peach and Blueberry Pudding (Bill's)
Adapted from Bill's Basics. A lightly sweet peach pudding with blueberries — very little sugar, and skipping extra sugar in the batter is perfectly fine.
Instructions
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1
Preheat the oven to 355°F and lightly grease a 1-liter (4-cup) baking dish. A large deep pie or quiche dish works well.
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2
Mix the sugar, cornstarch, and peaches in a bowl until coated.
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3
Arrange the peaches evenly over the base of the dish.
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4
Bake for 15 minutes until softened.
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5
Mix the flour, baking powder, and salt in a bowl. Make a well in the center.
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6
Mix together the egg, milk, melted butter, vanilla, and lemon zest.
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7
Pour the wet ingredients into the dry ingredients and stir until the batter is smooth.
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8
When the peaches come out of the oven, sprinkle half the blueberries on top.
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9
Gently pour the batter on top and spread it so it covers all the peaches and gets into the gaps.
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10
Scatter the remaining blueberries on top.
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11
Bake for 35 minutes, or until a skewer poked in the middle comes out clean.
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12
Leave to cool for at least 5 minutes.
Notes
- Adapted from Bill's Basics.
- Uses very little sugar, so it was good for Ernie when they came.
- Forgetting the rest of the sugar in the batter was perfectly OK.