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Monday, 27 February 2017

Baking Peach Pudding Using A Sourdough Starter

It is summer and the trees are ripe with peaches. Sadly, one of the branches of the tree with cling peaches, gave way under the weight of the fruit. We recovered the fruit was ripe and near ripe to eat or bottle, but I had another idea for at least some of these. As I was already busy baking bread, I decided to make us a 'bread pudding' by mixing up a special dough and then wrapping it around some peaches. A thin custard to pour over the bread after it is baked, and we had a delicious 'fresh' pudding.


These are the peaches we rescued from the tree. They are not fully ripe yet and still a little tart. I used four large peaches in the end.


In a large mixing bowl, measure 4 cups (4 x 250 ml) cake flour, 2 cups (500 ml) sugar and 1 teaspoon (5 ml) salt.


Add 1 teaspoon (5 ml) pimento, 1 1/2 teaspoons (7,5 ml) cinnamon and 1/2 teaspoon (2,5 ml) nutmeg. Mix the dry ingredients well.
Option 1: If using Instant Dry Yeast, add a packet to the dry ingredients.


Add 1 cup (250 ml) sourdough starter, 1 cup (250 ml) ideal milk (evaporated milk), 1 egg and 80 ml cooking oil.
Option 2: If using Active Dry Yeast, add a packet to the milk, add a tablespoon sugar and wait for it to froth up.


Bring the dough together.


Knead this rather wet dough for roughly 10 minutes.


Divide into two balls, one slightly larger than the other.


Place the larger ball at the bottom of a prepared bread pan, making sure to fill the whole bottom of the pan. Prepare the pan with nonstick spray and lightly flour the bottom.


Press fresh peach slices into the dough. If you do not like the tart peaches, you can cook them quickly in sweet water, or sprinkle icing sugar over the peaches.


Form a lid for the peaches from the remaining dough ball.


Place the dough lid on the peaches.


Cover with plastic and allow to rise.


Once risen, brush with egg yolk.


Bake in a preheated oven for at least 1 hour at 200 °C.


Allow to cool on a wire rack.


Serve hot with thin custard.


The loaf is very crusty with a caramelized flavour, while the inside is tender, and that is before you get to the slightly tart peaches. A true taste sensation.


Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.
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Remember to keep nurturing your TALENT for making PRETTY things.
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