Luxury Irish pudding with sticky pan peaches and caramel sauce
A spectacular festive dessert doesn’t have to take you hours. The best thing about this recipe is it’s all in the pudding, and that’s done for you.
It is important not to stir the sugar and water when it starts to boil or it will form crystals and may not dissolve properly leaving it grainy.
If your peaches are super ripe, cook them a little less so that they don’t end up to mushy.
For faster ripening, place peaches in a brown paper bag on the kitchen counter.
Choose peaches that have a strong perfume as this means they’ll have a well-developed flavour. Select firm and plump fruit, and store at room temperature for best flavour results. Once your peaches have reached your desired ripeness, then and only then should you place them in the refrigerator.
To prepare peaches, wash before eating or cooking and remove the stone by cutting around the seam of the fruit, twist both halves in opposite directions to separate the fruit and use a knife to gently cut around the stone and remove.
Peaches, like apples and pears, tend to brown after being sliced, to avoid this toss or cover slices with a little lemon juice.
- 1 good quality Irish Pudding
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons bourbon
- 1/2 teaspoon sea salt
- 1 tbsp. olive oil
- 2 tbsps. unsalted butter
- 4 ripe but firm peaches, sliced in half + pits removed
- a pinch salt
- 1/4 cup loosely packed brown sugar