Peach Batter Pudding

This is a cross-reference entry rather than a standalone recipe, and the fragment of an ingredient list attached to it needs interpreting before you start.

• You need the companion recipeThe instructions live under Apple Batter Pudding and are not repeated here. Nothing on this page works without that page in front of you.
• The stray ingredient listOne cup butter, one and a half cups sugar and four eggs is unusually rich for a batter pudding, and the page gives no method for it. It may belong to an accompanying sauce rather than to the batter itself, but the text does not say, so do not force it into the apple rule.
• OvenThe page gives no oven direction; you are working from the apple rule. As a modern guide, bake until the batter is set to the center and a knife comes out clean, which in a deep dish will usually take 40 to 50 minutes.
• Peaches are not applesThis is the hinge of the substitution. Peaches release far more juice than apples and will thin the batter from below. Use firm freestone fruit, cut in thick slices rather than thin, and toss with a spoonful of flour before the batter goes on.
• PeelingDrop the peaches in boiling water for 30 to 60 seconds, then into cold water, and the skins slip off. Unpeeled slices leave tough curls of skin through the finished pudding.
• Canned or frozen fruitBoth work, but drain them thoroughly and pat dry. Syrup-packed fruit will also want the sugar in the pudding cut back.
• Yield and servingThe page gives no dish size or yield; a two-quart dish would serve roughly six to eight. Serve it warm from the dish, and expect it to sink somewhat as it cools.