Peach and chocolate pudding
A moist and soft pudding that tastes best lukewarm, served with generous amounts of chilled double cream.
Ingredients
- 500 g peach puree (from fresh or tinned fruit)
- 70 g caster sugar (if using fresh peaches)
- 2 tbsp dark unsweetened cocoa powder
- 2 eggs, lightly beaten
- 100 g amaretti biscuits, crushed to fine crumbs
- soft butter for greasing
Method
- Place amaretti biscuits in a freezer bag and crush them with a rolling pin (or a bottle) to fine crumbs. Preheat oven to 180 °C. Grease an oven-proof dish generously, then sprinkle with caster sugar, turn to coat and tip out any excess. In a big bowl mix the peach puree, the beaten egg, sugar (if used), biscuit crumbs and cocoa powder. Pour mixture into prepared dish and bake for about 30 minutes.