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How to make Peach and raspberry sponge pudding

Yield = 6
Prep time: 0:20
Cook time: 1:00
Total time: 1:20

Ingredients

  • 300g frozen raspberries
  • 1/4 cup cornflour
  • 1/2 cup caster sugar
  • 825g can peach slices in syrup, drained
  • 2 eggs
  • 1/3 cup self-raising flour
  • Thickened cream, to serve

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Toss frozen raspberries, 1 tablespoon cornflour and 2 tablespoons sugar together in a bowl. Combine raspberry mixture and peaches in a 6-cup capacity ovenproof dish. Bake for 10 to 15 minutes or until hot.
  • Step 2 Using an electric mixer, beat eggs and remaining sugar for 8 minutes or until mixture is thick and creamy. Triple-sift flour and remaining cornflour together. Using a spatula or whisk, gently fold flour into egg mixture until just combined.
  • Step 3 Spread sponge mixture over fruit. Bake for 45 minutes or until sponge is golden and just firm to touch. Serve with cream.