Rum-soaked peaches with Jamaican ginger cake

Rum-soaked peaches with Jamaican ginger cake
  • Serves icon Serves 6
  • Time icon 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.

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

  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.

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