To prepare ramekins:
2 Tablespoons butter
2 Tablespoons sugar
8 five-ounce ramekins
Peach Pudding Cakes:
2/3 cup cake flour
¼ teaspoon baking soda
½ teaspoon kosher salt
1 cup peach puree from about 2-3 peeled and pitted peaches (or can substitute frozen peaches)
6 Tablespoons butter, cut into pieces, room temperature
2/3 cup sugar
1 Tablespoon vanilla extract
2 Tablespoons sour cream
Soft Cream and Garnish:
1/2 cup heavy cream
2 teaspoons confectioner's sugar
1/2 teaspoon vanilla
Mint sprigs, blackberries or raspberries (optional) and confectioner's sugar for garnish
Prepare Ramekins: Preheat oven to 350°F. Generously butter ramekins. Lightly coat each with sugar, tapping out excess. Set aside on baking sheet.
Prepare Dry Ingredients: Using a strainer, sift together flour, baking soda and salt. Set aside.
Using a serrated vegetable peeler, peel peaches. Cut in half and remove pit. Place peaches in food processor fitted with metal blade (or blender) and process until pureed. Measure puree and if you have any extra, set the rest aside for another use.
Make Batter: Using a hand mixer, cream together the butter and sugar until light and fluffy, 3 minutes. Add the measured peach puree, egg, vanilla and sour cream. Cream until smooth. Spoon the dry ingredients over the top and mix with a rubber spatula. Do not over mix! It may look curdled. Ladle about 1/3 cup of batter into each ramekin.
Bake: Bake until lightly brown, about 30-35 minutes. It will be a gooey, moist cake. Cool slightly on wire rack.
Soft Cream: Whisk together the cream, confectioner's sugar and vanilla until soft peaks form.
Serve: Invert cakes onto plates. Garnish with soft cream, berries, powdered sugar and mint.
Recipe created by Parties That Cook®
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