Peach Pudding Cake

  • Active Time 20m
  • Total Time 1h

Serves 8


  • For the Cake:
  • 4 eggs
  • 2/3 cup sugar
  • 3/4 cup plus 2 tablespoons self-rising flour, sifted
  • 1 teaspoon baking powder
  • 1/4 cup ground almonds
  • 4 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 can peach halves, drained
  • Cream or ice cream, for serving
  • For the Glaze:
  • 2 tablespoons apricot jelly or jam
  • 1 tablespoon water



Preheat the oven to 350 degrees F. Grease a 9-inch springform pan.

Beat the eggs and sugar together until thick and pale. Combine the flour, baking powder and ground almonds and fold into the egg mixture in 3 batches. Add the butter and vanilla with the last batch. Pour the mixture into the prepared pan and arrange the peaches on top. Bake until a skewer inserted in the middle comes out clean, about 45-50 minutes. Cool slightly before removing from the pan.


Combine the apricot jelly or jam and water in a saucepan and cook over low heat until blended. Brush the cake with the glaze and serve warm, with cream or ice cream.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2840

nutrition information per serving

302 calories; 10g total fat; 122mg cholesterol; 198mg sodium; 49g carbohydrates; 2g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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