Peach and Blueberry Summer Pudding

  • 6 peaches peeled and thickly sliced
  • 1 pint blueberries
  • Juice of 1 lemon
  • 1/3 cup sugar
  • 1/4 cup water
  • 1/3 cup butter
  • 2/3 cup sugar
  • Zest of 1 lemon
  • 1 egg
  • 1/2 tsp vanilla
  • 2/3 cup milk
  • 1 t baking powder
  • 1/2 tsp salt
  • 1 c flour

Preheat oven to 350. Put the peaches, half the blueberries, lemon juice, sugar and water in a saucepan and bring to a gentle simmer. Simmer for about 5 minutes. Remove from heat and gently stir in the remaining uncooked blueberries. Cream butter with sugar, add lemon zest and egg. Beat until fluffy. Combine the vanilla and milk. Combine the flour, baking powder, and salt. Alternately, add the milk and flour mixtures to the creamed butter. Pour into a deep, buttered casserole dish. Pour the boiling peach mixture and bake for 55 minutes. Serving this warm with vanilla ice cream will make people love you.

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