Snowball Puddings with Peach Sauce
rec.food.recipes/Beatrice Reid (1990)

This is a recipe that my mother uses from a series of cookbooks that she received in the mail from radio shows she listened to during the war. Our family loves it.

Snowball Puddings

Custard
1/4 cup margarine
1/2 cup sugar
1/2 tsp. vanilla extract
2 eggs
1 cup flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1/4 cup Pet Evaporated Milk
2 tbsp. water

Preheat oven to 350 degrees. Grease 6 custard cups (Pyrex or corning) or individual molds.

Cream margarine, sugar and vanilla until light and fluffy. Beat in
eggs. Sift flour, baking powder and salt. Add to margarine mixture alternating with milk that has been diluted with the water.

Fill greased custard cups 2/3 full. Set in a pan containing about an inch of hot water. Cover cups with a sheet of waxed paper.

Bake 35 minutes or until puddings shrink from sides of cups. Remove from cups. Serve warm with Peach Sauce.

Peach sauce
2 cups canned sliced peaches; drained; reserve juice*
1 tbsp cornstarch
1/4 cup sugar
1/4 tsp. salt
1 cup reserved peach juice*
1 1/2 tsp lemon peel
1/4 tsp salt
1 1/2 tbsp. margarine

3/4 cup Pet Evaporated milk

* If using fresh peaches increase sugar to 1/2 and use water in place of peach juice.

Mix together in saucepan sugar, cornstarch and 1/4 tsp. salt. Stir in canned peach juice. Add grated lemon peel, salt and margarine. Boil slowly 10 minutes, stirring frequently. Cool slightly. Stir in evaporated milk, canned sliced peaches, drained.

Serve on Snowball Puddings or other desserts.