Peachy pudding

I have not quite got used to only posting once a week and I have this recipe to share with you. So here it is.

This isn’t my favourite peach pudding (which I may share with you one day) but it is appropriate to this time of the year.

Stuffed Mincemeat Peaches

You need a casserole dish with a lid.


Tinned peach halves – I like to prepare two halves per person or three maybe if I have hungry guests.


Some mincemeat (this is the last of last years homemade mincemeat so it is a bit surgary but it cooks okay πŸ™‚Β  )


And some red wine – you don’t need much and any sort will do.


You place the peach halves in a dish, cut side uppermost, and add a generous spoonful of mincemeat to each one. ( I was making these for myself and my son on Sunday.)


Pour a little red wine over each peach half


Cover the dish and cook for 20 minutes in a hot oven. I have a fan oven and I cooked mine at 190 deg C. (That is about 375 deg F but I would use 400 deg F in a conventional oven)

However timing and temperature are not too critical.

Here they are as they came out of the oven.


They taste good served plain or maybe with some cream. The cream does cool them down a lot though. (My son complained – well maybe he should have taken less cream. πŸ˜‰ )

12 thoughts on “Peachy pudding

    1. As a historical note: the sort of fruity ‘mincemeat’ that is made at Christmas did originally contain minced up meat as well as the dried fruit and all that is left of that now in the recipe is suet and there are vegetarian alternatives to that – butter or vegetarian suet.


I'd love to hear from you

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.