4 cups of hot milk
2 cups of peeled and toasted peach cubes without skin, baked in the oven
1/3 cup of honey
1 tablespoon of butter
1/2 cup of raisins
1 teaspoon of cinnamon
4 lightly beaten eggs
Molho:
1/2 cup of breadcrumbs from fresh peach bread
1 cup of boiling water
1/4 cup of honey
1 tablespoon of lemon juice
2 tablespoons of butter
4 cups of hot milk
2 cups of peeled and toasted peach cubes without skin, baked in the oven
1/3 cup of honey
1 tablespoon of butter
1/2 cup of raisins
1 teaspoon of cinnamon
4 lightly beaten eggs
Molho:
1/2 cup of breadcrumbs from fresh peach bread
1 cup of boiling water
1/4 cup of honey
1 tablespoon of lemon juice
2 tablespoons of butter
Pour the hot milk over the peach cubes
Add the honey, butter, and raisins and let it cool a bit
Combine the eggs and cinnamon and mix well
Pour into a 20 cm diameter refractory dish, greased with oil
Bake in a moderate oven (180°C) for 1 hour and 30 minutes or until firm
Prepare the sauce: place the peach breadcrumbs in a small pan and add hot water gradually, stirring well
Cook over low heat until thickened
Add the honey, lemon juice, and butter
Serve the pudding warm with the sauce
Don't serve more than 8 portions.
