Connecticut Peach Pudding

Snippets from the Archives

Since peach season is still going strong–and I just made a heavenly peach crisp last night–here’s another 18th-century peach dessert recipe from Agnes.  This pudding also uses peach halves rather than slices, but the batter makes for a nice, moist cake rather than a custardy tart.

3 tbs. butter
1/3 cup brown sugar
1 tbs. fruit brandy
Grated rind of 1 lemon
2 eggs, separated
1 cup flour
½ tsp. salt
3 tsp. baking powder
½ cup milk
5 large, ripe peaches
1 tbs. lemon juice
½ cup sugar mixed with 1 tsp. cinnamon
2 tbs. sugar

Preheat Oven to 350 degrees.  Cream butter and brown sugar until smooth.  Beat in brandy, lemon rind and two egg yolks.  Combine flour, salt and baking powder.  Add alternately to first mixture with milk.  Beat well.  In shallow 2 quart baking dish, place skinned peach halves.  Sprinkle with lemon juice and sugar mixed with cinnamon.  Pour batter over all.  Bake for 25 to 30 minutes.  Remove from oven.

Citation:  Marjorie Page Blanchard, Treasured Recipes from Early New England Kitchens (Charlotte, VT: Garden Way Publishing, 1975).

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