Rum-soaked baked peaches with Jamaican ginger cake

  • Serves 6
  • Easy
Making an indulgent summer dessert need not involve hours in a hot kitchen. All you need is a key ingredient, such as peaches, and you can turn out an inspirational pudding with minimal effort in no time at all.

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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


  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.

From August 2008

Main Ingredients:

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