4 units of fresh peaches (200g)
1 cup of milk (240ml)
1/2 cup of sugar (90g)
4 eggs
2 tablespoons of melted butter
1/3 cup of blackcurrant jam (60g)
1/3 cup of crystallized fruit (40g)
1/2 cup of chopped nuts (80g)
1 tablespoon of orange liqueur
2 tablespoons of lemon juice
FOR THE CREAM
1/2 cup of sugar (90g)
1/4 cup of water (60ml)
1 1/2 cups of heavy cream (360ml)
4 units of fresh peaches (200g)
1 cup of milk (240ml)
1/2 cup of sugar (90g)
4 eggs
2 tablespoons of melted butter
1/3 cup of blackcurrant jam (60g)
1/3 cup of crystallized fruit (40g)
1/2 cup of chopped nuts (80g)
1 tablespoon of orange liqueur
2 tablespoons of lemon juice
FOR THE CREAM
1/2 cup of sugar (90g)
1/4 cup of water (60ml)
1 1/2 cups of heavy cream (360ml)
Mash the peaches in a bowl, add milk and let it soak for about 10 minutes
Preheat the oven to 200°C (hot)
Grease a round cake pan with butter
Beta no processador or, gradually, in a blender, the peaches with milk, sugar, eggs, and melted butter until you get a smooth mixture
Transfer to a bowl, add blackcurrant jam, crystallized fruit, nuts, orange liqueur, and lemon juice and mix with a wooden spoon
Pour into the prepared cake pan
Place the cake pan on a large baking dish filled with hot water (bain-marie) and bake for about 20 minutes or until firm
Remove from the oven and bain-marie and let it cool
Unmold and refrigerate for about 2 hours
PREPARE THE CREAM: In a small saucepan, heat sugar over high heat, stirring occasionally, until you get a caramel
Lower the heat, add water gradually, and stir until dissolved
Add heavy cream gradually, stirring delicately until the mixture is smooth
Avoid boiling
Remove from heat and let it cool
Refrigerate for about 1 hour
Serve the pudding with the warm sauce.
