Cornbread pudding with salted caramel bourbon peaches

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Sunday lunches at home were always followed by a dessert of some kind. Most memorable were the steamed sponge puddings my grandmother used to make. My two favourites were a spicy ginger steamed sponge and an apple sponge, both always served with custard.

While this isn’t a steamed sponge, it is a dessert that takes me back to those times, with dense, sticky fruit and topping a light sponge.

This version uses peaches, simply because I had them to hand. The salted caramel bourbon sauce is such a good pairing with peaches. Serve warm with either pouring cream or custard.

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Cornbread pudding with salted caramel bourbon peaches

Servings: 12

Ingredients

For the sponge base

• 1 cup flour (I used Bob’s Red Mill 1-to-1 Baking Flour for a gluten-free sponge)

• 1/2 cup cornmeal

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1 tbs sugar

• 1/2 tsp salt

• 1 cup buttermilk

• 1 large egg

For the peach sauce

• 3 ripe peaches, chopped

• 1/2 cup sugar

• 1/2 stick butter

• 1 oz bourbon

• 1 tsp salt

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Instructions

1. Preheat oven to 350°F (180°C)

2. Combine all dry ingredients for the sponge base in a bowl and mix to combine.

3. Mix buttermilk, 1 tbs sugar and egg together and stir into dry ingredients, being careful not to overmix.

4. Let batter stand while you make the peach sauce.

5. Melt butter in a saucepan and add chopped peaches. Cook peaches until soft - the time will depend on the ripeness of the peaches.

6. Add sugar and cook down until the sauce starts to thicken and create a light caramel.

7. Add the bourbon and salt and stir to combine.

8. Spray 12 muffin tins with non-stick spray. I used silicone pans for easier removal.

9. Divide the peach sauce between the 12 muffin cups.

10. Top the peach mixture with the sponge base.

11. Place in the oven for 25-30 minutes until a toothpick comes out clean.

12. Let rest in the muffin pans for 10 minutes before serving.

13. Serve warm with either cream or custard.

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