Recipe: Peaches and Cream Crunch Pudding

This one is simple, tried-and-true, and is sure to please your family!

Ingredients:

1 tin of sliced cling peaches in syrup

Cream cheese/sugar/egg/flour mixture

(1 package Philadelphia cream cheese

1/4 c. icing sugar

1 tablespoon plain flour

1 small egg)

1 package *DRY* sponge cake mix (I use “Tesco Everyday” brand, comes in a 400g bag)

4 oz. cold butter, cut into 16 pieces

1 cup turbinado (dark) sugar

1/2 cup chopped walnuts (optional)

Instructions:

Preheat oven to 170 degrees.

Layer ingredients in a buttered 13″ X 9″ glass baking dish, IN ORDER; peaches, cream cheese mixture, dry cake mix, butter, brown sugar, and walnuts.

(Note: DO NOT mix the sponge according to manufacturer’s directions – just sprinkle the dry mixture on top of the cheese mixture. Yes, it is weird, but this is a weird pud!)

Bake for about 40 minutes (or until top is crisp and brown, and layers are set and bubbly) on the middle rack, in a regular/fan-assisted oven; about 50-55 minutes, on the top rack, in a counter-top combination convection oven.

Serve warm or cold, with or without ice cream.

*recipe from The Mysterious Mrs. Williams’ own cookbook*