Peach Paradise Pudding

A frozen dessert featuring a sponge base, creamy lemon filling, topped with peaches and raspberries for a refreshing treat.

Vegetarian Dessert Fruit No-Bake Frozen

Estimated Nutrition

Calories

1054.6

kcal / serving

4218.4 kcal total

Carbs

114.6g

per serving

458.2 g total

Fat

60.5g

per serving

242.1 g total

Protein

13.2g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

piece

Sponge Cake

20-23cm diameter

115

Caster Sugar

tbsp

Icing Sugar

To garnish

CondimentsSauces

Raspberry Jam

Used for sandwiching sponge fingers

Dairy

215

Evaporated Milk

150

Soured Cream

300

Double Cream

Fruits

piece

Lemon

Zest and juice

425

Peach Halves

Tinned, drained of syrup

225

Raspberries

Fresh or frozen

GrainsCereals

piece

Sponge Fingers

24-30 pieces

Method

Trim 0.5cm from cake edges and line a 20-23cm tin with sponge fingers sandwiched with jam.

Whisk evaporated milk and lemon zest until doubled in volume, then stir in juice, soured cream, and caster sugar.

Whip the double cream in a separate bowl until it reaches the consistency of the milk mixture.

Fold the whipped cream into the milk mixture, pour into the tin, and freeze until set.

Remove the pudding from the tin while frozen and place on a plate 1-2 hours before serving.

Decorate with peach halves and raspberries, then sift icing sugar over the top.