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*
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