Serves 6

Rum-soaked baked peaches with Jamaican ginger cake recipe

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1 punnet of ripe peaches or nectarines
4 tbsp honey
A splash of dark rum
Jamaican ginger cake
142ml pot double cream
Handful of raspberries

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1. Halve and stone the peaches or nectarines and put them in an ovenproof dish. Preheat the grill to medium.
2. Drizzle with 2 tbsp honey, a splash of dark rum and grill for 15 minutes.
3. Crumble the Jamaican ginger cake into a processor and whizz to crumbs. Sprinkle over the fruit with another 2 tbsps honey and the double cream. Grill until bubbling.
4. Serve scattered with raspberries.

Rum-soaked baked peaches with Jamaican ginger cake recipe

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