Peach Cinnamon Pudding ...p106

If my memory serves me right (and so often it doesn't these days!!!), I clipped this recipe from the Calgary newspaper back in 1980 or 81.  Still one of my absolute favorite places, Calgary held some of our funnest times - the Stampede, gardens that grew gargantuan veggies proportionate to the daylight hours, trips to Banff and Lake Louise, fabulous young friendships.  Could I recapture a moment in time, it would be somewhere in Alberta, no doubt.

Unrelated to cooking, but totally related to gargantuan veggies and the highlight of our 20ten garden... check out the growth sequence of my "mammoth" sunflower (thank you, baker creek) - the lamp post is my marker.

AMAZING GROWTH FOR 16 DAYS!!!  You heard me right - 16 days.

But back to cooking.

There is a disclaimer at the beginning of the recipe that the looks of this pudding might alarm you.  You dump two cups of water on the dry ingredients, but don't mix it in.  As a result, the batter bubbles to the top, the sauce sinks to the bottom and disperses in a random way throughout the pudding.  Because of this, it's a fun recipe to make with your kids :-)

Serve it up this summer while the peaches are juicy and delicious (and you don't mind a dose of sugar)....   à la mode might be a nice enhancement.

Hardy Appetit!


PEACH CINNAMON PUDDING

Serves 6

2 cups peeled, sliced peaches
2 cups flour
4 tsp. sugar
4 tsp. baking powder
pinch of salt
1/2 tsp. ground cinnamon
1/2 cup milk
2 cups brown sugar
2 T butter
2 cups boiling water

Combine flour, sugar, baking powder, salt & cinnamon in a large bowl.  Stir in peach slices.  Add milk, mix well and spread batter in a buttered 6-cup baking dish (soufflé dish works well).

Combine brown sugar, butter and boiling water in a bowl.  Stir well, and then pour on top of batter.  DON'T MIX!  Bake in a 350°-375° oven for 50-60 min., or until risen and nicely browned.  Serve warm.