Gingerbread-Peach Summer Pudding
Published July 22, 1995
- Total Time
- 2 hours 45 minutes
- Rating
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Ingredients
THE GINGERBREAD
¾ cup water
½ cup unsalted butter, at room temperature, cut into ¼-inch pieces
¾ cup molasses
2 eggs, at room temperature
2 ½ cups all-purpose flour
⅔ cup sugar
2 teaspoons baking soda
1 teaspoon kosher salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
THE TOPPING
1 cup water
1 cup sugar
2 teaspoons minced fresh ginger
10 large peaches, each peeled, pitted and cut into 6 slices
Nutritional analysis per serving (6 servings)
156 grams carbs; 94 milligrams cholesterol; 800 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 18 grams fat; 6 grams fiber; 777 milligrams sodium; 10 grams protein; 112 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the gingerbread, preheat the oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan and set aside. Bring the water to a boil. Remove from the heat and whisk in the butter until melted. Whisk in the molasses and the eggs. Sift together the flour, sugar, soda, salt, ginger and cinnamon into a large bowl. Gradually stir in the molasses mixture. Scrape the batter into the prepared pan and bake until cake springs back when touched in the center, about 1 hour. Let cool. (Gingerbread can be baked 1 day ahead.)
- Step 2
Meanwhile, to make the topping, combine the water, sugar and ginger in a medium saucepan. Bring to a boil, lower the heat and simmer for 2 minutes. Let stand at least 30 minutes; strain.
- Step 3
Cut the gingerbread in half, reserving half for another use. (It can be wrapped tightly and frozen.) Slice the half into 8 pieces, about ⅜ inch thick. Arrange the gingerbread slices in a 7 ½-by-11 ½-inch shallow baking dish in a single or slightly overlapping layer. Brush with about ¼ cup of the ginger syrup, especially around the edges.
- Step 4
Place the peaches in a large bowl and toss with the remaining syrup. Spread the peaches, with their syrup, over the gingerbread. Cover with aluminum foil. Bake until the peaches are very soft but not mushy, about 45 minutes to 1 ½ hours, depending on the ripeness of the fruit. Serve warm or at room temperature.
Private Notes
Comments
Cut the gingerbread in half, as suggested. But went ahead and backed both halves right away, with the same measure of peaches. Worked out quite well. The pudding is much better on the second, third, and fourth day. Also, the entire ensemble can be frozen after baking. I'm the only one in our household who will eat cooked peaches. I'm slowly working through my second loaf of pudding and use a bread knife to cut off a piece of the frozen lefteovers and warm it up in the oven a serving at a time.