Ching-He Huang’s longevity peach pudding recipe

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serves: 2
Cooking: 1 hr
chilling time)
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  • In China, peaches symbolise long life, seen in Empress Cixi’s peach-laden palace, inspiring Ching to create this pud.


    • For the peach pudding
    • 2 x 235g (drained weight) tinned peaches in syrup
    • 200ml/7fl oz evaporated milk
    • 100g/3 1/2 oz caster sugar
    • 12 gelatine leaves
    • 200ml/7fl oz water
    • Single cream to serve (optional)
    • For the mixed berry fruit compote
    • 1 small handful each of blackberries, raspberries, strawberries and cranberries
    • 1tbsp caster sugar
    • For decorating
    • 2 ripe nectarines
    • 2 handfuls of crushed ice


    • Puree the peaches with their syrup in a blender. Transfer to a bowl and stir in the evaporated milk, then add the sugar and mix well.

    • Place the leaf gelatine in a little cold water and leave for 5 mins to soften. Lift out and place in a pan with the measured water. Heat gently until the gelatine dissolves. Pour the gelatine mixture into the peach puree.

    • Ladle the mixture into four serving bowls, cover with clingfilm and refrigerate for 1 hour.

    • Just before serving, make the warmed compote. Heat a small pan, add all the berries to warm through, then add the sugar and stir gently to dissolve.

    • Halve the nectarines, remove the stones and cut into slices. Place the slices in a circular fan on top of the peach puree in the serving bowls. Place a tablespoon of crushed ice in the middle of each, then top with a tablespoon of the compote. Drizzle with cream, if you like, and serve immediately.

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