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Rum-soaked peaches with Jamaican ginger cake

Rum-soaked peaches with Jamaican ginger cake

Name: Rum-soaked peaches with Jamaican ginger cake
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 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

Easy
August 2008

Easy
August 2008

Test kitchen approved

Serves 6
Ready in 25 minutes

Need a pudding in a hurry? OF COURSE YOU DO! This is a quick and easy summer dessert recipe made with peaches, raspberries, a splash of rum and a crumbling of shop-bought ginger cake.

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Ingredients

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

Method

Halve and stone the peaches or nectarines and put them in an ovenproof dish. Preheat the grill to medium.
Drizzle with 2 tbsp honey, a splash of dark rum and grill for 15 minutes.
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.
Serve scattered with raspberries.