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“From one of our National supermarket chains and their Christmas Special. Suggest that you dust with sifted icing sugar and serve with vanilla custard.”
1hr 50mins

Ingredients Nutrition


  1. Place peaches, craisins, butter, sugar and golden syrup in a saucepan and bring to the boil, stirring until butter has melted and sugar dissolved and set aside to cool.
  2. Preheat oven to 180C or 160C fan forced.
  3. Grease 8 x 1/2 cup dariole moulds and line base with a circle of baking paper.
  4. Stir eggs through fruit, then breadcrumbs and flour until combined.
  5. Fill prepared moulds and then place in a baking pan and add enought hot water to come half way up the sides of the pan and then cover with a piece of greased and pleated baking paper and then foil.
  6. Bake for 1 to 1 1/4 hours or until firm when touched.
  7. Remove moulds from baking pan and let sit in the mould for 10 minutes before inverting onto serving plate/s.
  8. Dust with icing sugar and drizzle with custard.

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