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Ingredientes
- 1 x 411 g can peaches in fruit juice
- 175 gm Caster sugar, (6oz)
- 175 gm Soft margarine, (6oz)
- 2 med Size Large eggs, beaten
- 1/2 tsp Vanilla essence
- 175 gm Self raising flour, sieved (6oz)
- 1 Tbsp. Hot water
- 1 x 300 g can raspberries in apple juice
- 2 tsp Cornflour
Direcciones
- Preheat the oven to 180 C, 350 F, Gas Mark 4.
- Arrange the peaches, without the juice, in the base of an ovenproof dish 24cm x 24cm (9 1/2 inches) adding a few raspberries.
- Cream the sugar with the soft margarine till light and fluffy.
- Add in the beaten Large eggs gradually with the vanilla essence.
- Mix in the flour.
- Add in the hot water to the mix to produce a dropping consistency.
- Spoon the mix over the peaches and level off the top.
- Bake in the oven for 35-40 min till hard and well risen.
- Empty the can of raspberries and the juice from the peaches into a food processor and process till smooth.
- Strain through a sieve to remove seeds.
- Blend the cornflour with a little of the puree then blend in the rest.
- Bring to the boil.
- Serve with the sponge.
- NOTES : This light fruity dessert can be eaten warm or possibly cool and is delicious served with creme fraiche or possibly Greek style yogurt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 4 servings | |
| Calories 614 | |
| Calories from Fat 338 | 55% |
| Total Fat 38.28g | 48% |
| Saturated Fat 7.34g | 29% |
| Trans Fat 6.51g | |
| Cholesterol 82mg | 27% |
| Sodium 1002mg | 42% |
| Potassium 295mg | 8% |
| Total Carbs 62.99g | 17% |
| Dietary Fiber 7.3g | 24% |
| Sugars 22.66g | 15% |
| Protein 8.27g | 13% |
