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Warm Peach Pudding
1 egg 1/2 cup sugar 1 cup flour 1/4 tsp salt 1 tsp baking powder 1/4 cup milk 3 tbsp butter 1 tsp vanilla 1 can peaches (15 oz) 2 tbsp sugar
Beat egg and sugar together until fluffy and creamy.
In a small bowl combine flour, salt and baking powder. Add to the egg/sugar mixture. Mix well.
Heat up milk with the butter. Remove from heat, annnd add in vanilla.
Add milk mixture to the batter, and mix well.
Pour batter into a prepared 8x8 pan.
Drain peaches, and reserve juice.
Place peach slices on top of the batter. Sprinkle with the cinnamon and sugar.
Bake at 350F for 30 minutes or until center is set.
Serve warm with cinnamon peach sauce spooned over top (recipe below).
Cinnamon Peach Sauce
1 cup peach juice (reserved from canned peaches earlier in the recipe - if there isn't a cup, add water to make up the difference) 1 tbsp cornstarch 1/4 cup sugar (if desired) 2 tbsp butter 1/4 to 1/2 tsp cinnamon 1 tbsp lemon juice
Heat peach juice in sauce pan with sugar and cornstarch for 2 minutes until sauce is thickened and cornstarch dissolved.
Remove from heat and add cinnamon, lemon juice and butter. Beat sauce with a whisk until smooth and creamy.