Peach and Rosemary Puddings
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Peaches (skinned and chopped)
- 1 tsp rosemary (chopped)
- ¼ cup butter (melted)
- ⅕ cup xylitol
- 2 eggs
- 1 tsp vanilla extract
- ⅞ cup cream (48% fat)
- 0.333 cup all-purpose flour
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Plate, 1 Fork, 1 Citrus juicer, 1 Tablespoon, 1 Small bowl
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 4 ramekins or baking dishes.
2.
Divide the peaches between the ramekins and sprinkle with a little rosemary.
3.
Whisk together the xylitol and butter until pale and creamy.
4.
Whisk in the eggs, vanilla and cream. Sift in the flour and stir until combined.
5.
Pour into the ramekins and bake for 15- 20 minutes until just set and lightly browned.
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