Yield: 6 to 8 servings
Easy to make, this old-fashioned dessert is always popular. It can be made with other fruits as well as peaches. We've seen some similar recipes in 19th-century cookbooks that went by the name of "bird's nest pudding" or "crow's nest pudding." The finished dish does bear a resemblance to a bird's nest, as least in the eyes of some.
1/2 cup (1 stick) butter or margarine
3 cups peeled and sliced fresh peaches
2 cups white sugar
Sprinkling of ground nutmeg or ground cinnamon
1 cup all-purpose white flour
2 teaspoons baking powder
3/4 cup milk
Whipped cream (optional)
Preheat the oven to 400 degrees F.
Melt the butter and pour into a 9-inch by 13-inch baking pan. Add the peaches. Sprinkle 1 cup of the sugar over the peaches. Dust with a little nutmeg or cinnamon.
In a medium-size mixing bowl, combine the remaining 1 cup sugar with the flour, baking powder, and milk. Beat until smooth. Pour over the peaches.
Bake for 45 minutes or until the top is golden. Cool for 10 minutes or longer and serve with whipped cream, if desired.
Copyright ©2006, Yankee Publishing Inc. All Rights Reserved.
This recipe was printed from YankeeMagazine.com.
You can call up this recipe in your Web browser again at the following address: http://www.YankeeMagazine.com/getrecipe/443
Easy to make, this old-fashioned dessert is always popular. It can be made with other fruits as well as peaches. We've seen some similar recipes in 19th-century cookbooks that went by the name of "bird's nest pudding" or "crow's nest pudding." The finished dish does bear a resemblance to a bird's nest, as least in the eyes of some.
1/2 cup (1 stick) butter or margarine
3 cups peeled and sliced fresh peaches
2 cups white sugar
Sprinkling of ground nutmeg or ground cinnamon
1 cup all-purpose white flour
2 teaspoons baking powder
3/4 cup milk
Whipped cream (optional)
Preheat the oven to 400 degrees F.
Melt the butter and pour into a 9-inch by 13-inch baking pan. Add the peaches. Sprinkle 1 cup of the sugar over the peaches. Dust with a little nutmeg or cinnamon.
In a medium-size mixing bowl, combine the remaining 1 cup sugar with the flour, baking powder, and milk. Beat until smooth. Pour over the peaches.
Bake for 45 minutes or until the top is golden. Cool for 10 minutes or longer and serve with whipped cream, if desired.
Copyright ©2006, Yankee Publishing Inc. All Rights Reserved.
This recipe was printed from YankeeMagazine.com.
You can call up this recipe in your Web browser again at the following address: http://www.YankeeMagazine.com/getrecipe/443
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