Peach Batter Pudding

Pouding de Peches

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pint of Milk
  • 2 Cupfuls of Flour
  • 3 Eggs
  • 8 Peaches
  • 2 Teaspoonfuls of Baking Powder
  • ½ Teaspoonful of Salt
  • 2 Tablespoonfuls of Melted Butter


Keat the yolks and whites of the eggs till very light, and mix, and add the milk. Beat steadily until smooth. Then add the melted butter, the flour, the salt and the baking powder. Have the Peaches stewed till almost cooked, and stir them into the Pudding, after cutting fine. Then turn the Pudding into the mold or pan in which it is to be baked. Bake for an hour, and serve hot, with a Cream, Brandy or Hard Sauce.