Easy peach and raspberry baked sponge pudding

Method

1. 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.
2. 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.
3. 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.