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Rum-soaked peaches with Jamaican ginger cake
- Published: 31 Jul 08
- Updated: 18 Mar 24
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.
![Rum-soaked peaches with Jamaican ginger cake](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/08/485927-1-eng-GB_rum-soaked-baked-peaches-with-jamaican-ginger-cake-768x1025.jpg)
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Serves 6
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Ready in 25 minutes
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.
- Recipe from August 2008 Issue
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