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.