Peach pudding recipe
 A delicious peach sundae. Peaches cooked in vanilla syrup topped with cream and crumbled amaretti biscuits. 150g/5½oz golden caster sugar1 tsp almond extract 1 tsp vanilla bean paste450g/1lb frozen peaches, stones removed and cut into 8 pieces 150g/5½oz golden caster sugar 1 tsp almond extract 1 tsp vanilla bean paste 450g/1lb frozen peaches, stones removed and cut into 8 pieces 150g/5½oz mascarpone, at room temperature 150ml/5fl oz whipping cream200g/7oz condensed milk1 tsp vanilla bean paste1 tbsp amaretto, or dash almond extract 150g/5½oz mascarpone, at room temperature 150ml/5fl oz whipping cream 200g/7oz condensed milk 1 tsp vanilla bean paste 1 tbsp amaretto, or dash almond extract 50g/1¾oz toasted flaked almonds400g/14oz amaretti, crushed 50g/1¾oz toasted flaked almonds 400g/14oz amaretti, crushed Method To make the peaches, add 150ml/5fl oz water, the sugar, almond extract, vanilla paste to a small pan over medium–high heat and bring to the boil. Reduce by half to a sugar syrup consistency, this will take 5–7 minutes. Add the frozen peaches, cook for 1 minute then remove from the heat. Set aside to coolTo make the cream filling, whisk the mascarpone until smooth in a large mixing bowl. Add the whipping cream, condensed milk, vanilla and amaretto (or almond extract). Using an electric whisk, whisk on a medium speed until the mixture is smooth and soft peaks form (be careful not to curdle the mixture). Add a splash more cream if it becomes too thick. To assemble, sprinkle the amaretti crumbs into the base of 6 sundae glasses. Next layer the peaches over the biscuits along with 1 tablespoon of syrup on top. Top with a layer of the whipped cream mixture and chill in the fridge for a couple of hours to set. When ready to serve, remove from the fridge and top each glass with more peaches, crumbled amaretti and the toasted almond flakes. To make the peaches, add 150ml/5fl oz water, the sugar, almond extract, vanilla paste to a small pan over medium–high heat and bring to the boil. Reduce by half to a sugar syrup consistency, this will take 5–7 minutes. To make the peaches, add 150ml/5fl oz water, the sugar, almond extract, vanilla paste to a small pan over medium–high heat and bring to the boil. Reduce by half to a sugar syrup consistency, this will take 5–7 minutes. Add the frozen peaches, cook for 1 minute then remove from the heat. Set aside to cool Add the frozen peaches, cook for 1 minute then remove from the heat. Set aside to cool To make the cream filling, whisk the mascarpone until smooth in a large mixing bowl. Add the whipping cream, condensed milk, vanilla and amaretto (or almond extract). Using an electric whisk, whisk on a medium speed until the mixture is smooth and soft peaks form (be careful not to curdle the mixture). Add a splash more cream if it becomes too thick. To make the cream filling, whisk the mascarpone until smooth in a large mixing bowl. Add the whipping cream, condensed milk, vanilla and amaretto (or almond extract). Using an electric whisk, whisk on a medium speed until the mixture is smooth and soft peaks form (be careful not to curdle the mixture). Add a splash more cream if it becomes too thick. To assemble, sprinkle the amaretti crumbs into the base of 6 sundae glasses. Next layer the peaches over the biscuits along with 1 tablespoon of syrup on top. Top with a layer of the whipped cream mixture and chill in the fridge for a couple of hours to set. To assemble, sprinkle the amaretti crumbs into the base of 6 sundae glasses. Next layer the peaches over the biscuits along with 1 tablespoon of syrup on top. Top with a layer of the whipped cream mixture and chill in the fridge for a couple of hours to set. When ready to serve, remove from the fridge and top each glass with more peaches, crumbled amaretti and the toasted almond flakes. When ready to serve, remove from the fridge and top each glass with more peaches, crumbled amaretti and the toasted almond flakes.