Easy peach and raspberry baked sponge pudding
- July 2012
- Serves 8
- Takes 20 mins to make, 55 mins to cook
This peach and raspberry sponge pudding is an easy-to-bake fruity sponge dessert recipe that’s best eaten in the summer when the fruits are in season.
- 14.5g (8.5g saturated)
- 54.9g (36.3g sugars)
- 4 large, ripe peaches
- Iced water
- 100g golden caster sugar, or to taste
- 500g fresh raspberries
For the sponge topping
- 115g unsalted butter, softened
- 115g golden caster sugar, plus extra for sprinkling
- 2 medium free-range eggs
- 225g self-raising flour
- 4 tbsp whole milk
- Preheat the oven to 180°C/fan160°C/gas 4. Put the peaches in a heatproof bowl. Fill another bowl with iced water. Cover the peaches with boiling water and leave for 30 seconds, then remove and drop them into the iced water. The skins should peel away easily. Quarter the fruit, remove and discard the stones and cut the flesh into small chunks directly into a 2.25 litre (22cm x 30cm) shallow baking dish. Stir in the sugar and bake in the oven for 10 minutes.
- Meanwhile, make the sponge topping. Beat together the butter and sugar until pale and fluffy, then beat in the eggs, adding 1 tbsp flour with the second egg. Sift over the remaining flour and fold it in gently with the milk.
- Remove the baking dish from the oven and stir the raspberries into the peaches. Spoon the sponge mixture roughly over the top of the fruit and return to the oven for 45 minutes until puffed up, crisp and golden brown (cover it loosely with foil after 30 minutes if it’s browning a bit too quickly). Serve hot.
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