This pudding could not be easier. Just set it and forget it. Once prepped you will need to let the puddings chill for three hours before serving.
1 tbsp powdered gelatine
¼ cup sugar
½ can (190ml) evaporated milk, plus extra to serve
2-4 ripe yellow peaches, stones removed and puréed with skin on (enough to produce 1½ cups peach purée)
1 extra peach, peeled and sliced, to serve
sprigs of mint, to serve
1. Bring 1 cup of water to a simmer in a medium saucepan and add the gelatine powder, stirring gently until it dissolves.
2. Add the sugar and stir until it is dissolved, then add the evaporated milk and heat, stirring frequently for about three minutes until warmed through. Remove from the heat, add the peach purée and stir to combine.
3. Pour into 4 x 250ml dariole moulds and chill for about three hours until well set throughout.
4. To serve, turn the puddings out of the moulds, scatter with the peach slices and sprigs of mint, then drizzle a little extra evaporated milk over the top.