Sun. Sep 27th, 2020

A good old fashioned recipe: Tannie Maggie’s Peach Pudding

This cinnamon-topped peach pudding is an old family favourite. It is a handy recipe because it takes tinned peaches and other pantry staples.

a good old fashioned recipe tannie maggies peach pudding - A good old fashioned recipe: Tannie Maggie’s Peach Pudding

Tannie Maggie gave me this recipe and it was a definite hit with the family. Tannie Maggie used to make it for us every time we went to visit her and her family in Namibia and Beaufort West.  

This simple canned peach pudding recipe is topped with a delicious sauce which takes this dish to the next level.

You can also use other tinned fruit of your choice such as pears and apple.

Peach Pudding Recipe

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Recipe by Irene Muller Course: DessertCuisine: GlobalDifficulty: Easy

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This family favourite recipe made with canned peaches is a real treat.


  • 1 egg

  • ½ cup sugar

  • 1 cup cake flour

  • 1 teaspoon baking powder and ¼ teaspoon salt

  • 1/2 cup milk

  • 3 tablespoons butter

  • 1 teaspoon vanilla essence

  • 1 tin of peaches (410 g)

  • 2 tablespoons sugar

  • 1 teaspoon cinnamon

  • 1 cup peach juice from the tin

  • 1 tablespoon Maizena (cornflour)

  • ½ cup sugar (optional, if the juice is sweet enough, leave it out)

  • 2 tablespoons butter

  • 1 tablespoon lemon juice

  • 1 teaspoon (5 ml) grated lemon rind.

  • pinch of salt


  • Heat the oven to 180°C.
  • Grease your oven dish with butter so that the pudding will not stick.
  • Beat the eggs and sugar until light and frothy.
  • Sift the flour, salt and baking powder into the egg mixture.
  • Warm the milk in a saucepan with the butter, add the vanilla essence.
  • Pour over the egg, sugar and flour mixture and mix carefully.
  • Add the mixture into your prepared baking dish and spread evenly.
  • Open the can of peaches and drain the juice in a bowl, set aside for the sauce.
  • Add the peaches one by one on top of the mixture.
  • Sprinkle with cinnamon and sugar.
  • When the oven is on heat, put the pudding in and bake for 30 minutes.
  • Mix the peach juice and cornflour well and bring to boil. Let it boil for about 2 minutes, remove from stove. Add the butter, lemon juice and rind.
  • Spread the sauce over the warm pudding. Let it sink in, and serve.


  • Serve cold or warm with custard.

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