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Frying pan peach and ginger pudding

  • 0:10 Prep
  • 0:25 Cook
  • 6 Servings


  • 155g (1 cup) wholemeal spelt flour
  • 1 1/4 teaspoons baking powder
  • 2 1/2 tablespoons organic panela sugar
  • 3/4 teaspoon ground cinnamon, plus extra
  • 150ml reduced-fat milk
  • 1 egg
  • 50g glace ginger, finely chopped
  • 15g butter
  • 1 tablespoon coconut oil
  • 2 just-ripe peaches, sliced (see Notes)
  • 1/2 cup no-fat Greek yoghurt, to serve
  • Fresh mint leaves, to serve (optional)


  • 1
    Preheat oven to 180C/160C fan forced. Combine the flour, baking powder, 2 tbs sugar and 1⁄2 tsp cinnamon in a bowl. Make a well in the centre. Whisk milk, egg and half the ginger in a jug. Set aside.
  • 2
    Heat the butter and oil in a non-stick ovenproof frying pan over medium heat until just foaming. Add to milk mixture, leaving a little fat in pan. Add peaches and 1 tsp sugar to pan. Cook, turning, for 2-3 minutes or until lightly caramelised. Transfer to a plate.
  • 3
    Add milk mixture to well and stir until just combined. Pour into pan and smooth the surface. Press peach into batter. Sprinkle with remaining sugar, cinnamon and ginger. Bake for 20 minutes or until just firm. Cool for 5 minutes. Top with yoghurt, mint leaves, if using, and extra cinnamon.

Source: taste.com.au


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