Name: Jam and peach donut puddings
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 eggs; 2/3 cup (160ml) milk; 2/3 cup (160ml) pouring cream; 1 tablespoon caster (superfine) sugar; 1 teaspoon vanilla bean paste or extract; 4 jam donuts, halved crosswise (see tip); 2 yellow peaches, each cut into 8 thin wedges

Jam and peach donut puddings

These sweet and sugary jam and peach donut puddings are the ultimate sweet treat for morning or afternoon tea! Easy to prepare and so delicious!

Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

2 eggs

2/3 cup (160ml) milk

2/3 cup (160ml) pouring cream

1 tablespoon caster (superfine) sugar

1 teaspoon vanilla bean paste or extract

4 jam donuts, halved crosswise (see tip)

2 yellow peaches, each cut into 8 thin wedges

Method

1.Preheat oven to 180°C. Grease four 1-cup (250ml) ramekins.

2.Whisk eggs, milk, cream, sugar and vanilla in a medium bowl until combined.

3.Place 2 donut halves into each ramekin. Divide peaches into ramekins, pour egg mixture over top; stand for 5 minutes for mixture to soak into donuts slightly.

4.Place ramekins in a large roasting pan. Add enough boiling water to the pan to reach halfway up the side of ramekins. Bake puddings in oven for 25 minutes or until just set.

5.Dust puddings with sifted icing sugar to serve.

You could also use 8 mini jam ball donuts (220g).
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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