Peach Pudding with Whiskey

Name: Peach Pudding with Whiskey
Yield: 12
Ingredients: For the pudding: Soak the black currants in whiskey for 30 minutes or overnight. Preheat the oven to 350°F (180°C).; 1/2 cup of black currants, seedless; 1/4 cup of whiskey; 8 ounces of peach cubes (7 pieces); 5 cups of milk (1.2 liters); 1 cinnamon stick; 1 tablespoon of vanilla extract; 6 eggs; 1 cup of sugar (180g); For the sauce: In a large bowl, whisk together 1 egg and 1/2 cup of sugar until light and fluffy.; Transfer the pudding mixture to an ungreased 9-inch tube pan or angel food cake pan. Bake at 350°F for 45 minutes or until a toothpick inserted in the center comes out clean.

1
For the pudding: Soak the black currants in whiskey for 30 minutes or overnight. Preheat the oven to 350°F (180°C).
2
1/2 cup of black currants, seedless
3
1/4 cup of whiskey
4
8 ounces of peach cubes (7 pieces)
5
5 cups of milk (1.2 liters)
6
1 cinnamon stick
7
1 tablespoon of vanilla extract
8
6 eggs
9
1 cup of sugar (180g)
10
For the sauce: In a large bowl, whisk together 1 egg and 1/2 cup of sugar until light and fluffy.
11
Transfer the pudding mixture to an ungreased 9-inch tube pan or angel food cake pan. Bake at 350°F for 45 minutes or until a toothpick inserted in the center comes out clean.

Ingredients

1
For the pudding: Soak the black currants in whiskey for 30 minutes or overnight. Preheat the oven to 350°F (180°C).
2
1/2 cup of black currants, seedless
3
1/4 cup of whiskey
4
8 ounces of peach cubes (7 pieces)
5
5 cups of milk (1.2 liters)
6
1 cinnamon stick
7
1 tablespoon of vanilla extract
8
6 eggs
9
1 cup of sugar (180g)
10
For the sauce: In a large bowl, whisk together 1 egg and 1/2 cup of sugar until light and fluffy.
11
Transfer the pudding mixture to an ungreased 9-inch tube pan or angel food cake pan. Bake at 350°F for 45 minutes or until a toothpick inserted in the center comes out clean.

Directions

1
Makes the pudding: Soak the black currants in whiskey for 30 minutes or overnight
2
Preheat the oven to 350°F (180°C)
3
Grease an 8-inch round cake pan
4
In a large bowl, combine the peaches, sugar, and cinnamon
5
Reserve the whiskey for the sauce
6
In a separate bowl, whisk together the eggs and sugar until light and fluffy
7
Gradually add the milk to the egg mixture, stirring well after each addition
8
Pour the pudding mixture into the prepared pan and smooth the top
9
Leave it in the oven for 45 minutes or until a toothpick inserted in the center comes out clean
10
Make the sauce: In a small saucepan over low heat, whisk together 1 egg and 1/2 cup of sugar until light and fluffy
11
Add the melted butter to the egg mixture, stirring well after each addition
12
Finally, add the whiskey from the black currants
13
If needed, complete with more whiskey
14
Remove the pan from the heat, but keep the sauce warm by placing it in a water bath
15
Serves: 8-10 portions
16
Each serving contains approximately 329 calories.