|Canned peaches||29 Ounce (Tin)|
|Yellow color||1⁄4 Teaspoon|
|Flour||1 Cup (16 tbs)|
|Soda bicarbonate||1⁄4 Teaspoon|
|Vanilla essence||1⁄4 Teaspoon|
|Cream||1 Cup (16 tbs)|
|Lemon essence||1⁄4 Teaspoon|
|Brown sugar||50 Gram|
|Cherries||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Condensed milk||98 3⁄4 Gram (0.25 Tin)|
|Baking powder||1 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Almonds||25 Gram, peeled|
|Syrup||3 Tablespoon (From The Peaches)|
1 Preheat the oven to 350F.
2 In a baking dish, melt half the butter.
3 Sprinkle brown sugar evenly over it.
4 Fill the cherries in peaches.
5 Arrange the peaches over brown sugar and sprinkle peeled and chopped almonds around them.
6 In a bowl, beat the rest of the melted butter, milk, condensed milk, yellow color, lemon essence, vanilla essence and syrup.
7 Gradually stir in sifted flour, baking powder, soda bicarbonate and salt.
8 Pour the mixture over the fruit.
9 Bake in a moderate oven until wooden pick comes out smoothly when pricked into the pudding.
10 On a plate, immediately turn the pudding upside down.
11 Do not remove the baking dish for a few minutes, otherwise brown sugar mixture will run down over the cake.
12 Serve warm with cream.