Peach Crumb Pudding
|Sugar||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Flour||1 1⁄2 Cup (24 tbs)|
Drop half the peaches into boiling water, leave for a minute, remove and skin.
Repeat with remaining peaches.
Reserve 1 peach for garnishing.
Halve peaches and cut into quarters and drop into a mixture of % cup sugar, 1 tablespoon lemon juice, 1/2 teaspoon cinnamon and 4 tablespoons flour.
Mix lightly and turn into an ovenproof baking dish. Mix remaining sugar and flour and cinnamon, rub in the butter to a crumb consistency.
Sprinkle crumbs over the peaches.
Bake in a preheated moderate oven 180C (350F) for 1 hour or until peaches are tender and crumbs are brown. Decorate with slices of remaining fresh peach. Serve with ice cream or lightly whipped cream. Serves 6-8.
Note: You can also use 12 to 16 apricots or plums instead of the peaches.