Sheila’s Pudding

Submitted by: Joseph Wu

Latest update: March 22, 2005

Original recipe by Jamie Oliver. Adapted from the Food Network Canada website, The Naked Chef episode “Bun in the Oven”.

Serves 6.


  • 6 ripe peaches or 6 nectarines, halved and stones removed
    • substitute: pears & pomegranates
    • substitute: white peaches, raspberries, blueberries & gooseberries
    • substitute: apples & strawberries
  • 4 tsp unrefined sugar, like turbinado
  • 1 vanilla pod, scored lengthwise, seeds removed
    • substitute: 1 tsp. vanilla extract
  • 4½ oz butter (128 g = 0.56 cup)
  • 4½ oz caster sugar (= 2/3 cup)
  • 2 large free-range eggs
  • 4½ oz self-raising flour (11/8 cup)


Preheat the oven to 350 degrees F.

Grease an ovenproof dish or bowl with butter, and lightly sprinkle with sugar (or flour).

Put the peaches in a saucepan with the unrefined sugar, the vanilla seeds, and 4 tbsp water. Simmer fruit for 5 minutes. (If using berries, do not simmer. Actually, if using vanilla extract, the entire simmering step can be omitted: just put the fruit into the dish and sprinkle with sugar and vanilla extract.)

Place fruit into the dish.

Cut the sugar into the butter.

Beat in the eggs until light and fluffy.

Add the flour, mix thoroughly, and spread over the peaches.

Bake in the preheated oven for 45 minutes.

Remove from oven and serve with hot custard or something cold, like vanilla ice cream or crème fraiche.