Peach and paw paw pudding

Yield: 4 servings

Measure Ingredient
3 Paw paw
A lime; juice of
3 Peaches
20 Sponge fingers
2 Dsp peach liqueur; up to 3
3 Egg yolks
85 grams Caster sugar
2 Dsp white wine
70 millilitres Cream; (optional)
55 grams Icing sugar
½ teaspoon Cinnamon powder
55 grams Almonds; toasted and flaked
1 Sprig mint

SAUCE

TOPPING

TO SERVE

Prepare the paw paw by cutting in half, remove the black seeds from the centre, then peel and cut into fine slices. Place in a bowl and sprinkle with lime juice to develop the acidity and bring out the flavour of strawberries, melons and peaches combined together. Cut the peaches into slices and mix with the paw paw. Arrange the sponge fingers in an ovenproof serving dish and sprinkle with the peach liqueur. Pour the fruits over the top of the sponge fingers and leave to sit for several minutes while the sauce is made. The fruit juice will also flavour the sponge fingers and soften them.

To make the sauce, whisk the egg yolks and caster sugar together for 5-6 minutes over warm water until cooked, light, white and fluffy. Add the wine. If liked, 70ml cream can be added to this sauce. Pour over the fruit and sponge fingers and dust with icing sugar and cinnamon mixed together.

Flash below a very hot grill for 1-2 minutes and serve hot, sprinkled with toasted flaked almonds and a sprig of mint.

Carlton Food Network

Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

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