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Peach and raspberry sponge pudding
Peach and raspberry sponge pudding
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
"Summer-filled sponge cake, perfect for a delightful tea treat."
Ingredients:
  • Thickened cream, to serve
  • 300g frozen raspberries
  • 32.50 gm cornflour
  • 107.50 gm caster sugar
  • 825g can peach slices in syrup, drained
  • 49.50 gm self-raising flour
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Mix together frozen raspberries, 1 tablespoon of cornflour, and 2 tablespoons of sugar in a bowl. Add the raspberry mixture to the peaches in a 6-cup ovenproof dish. Bake for 10 to 15 minutes until heated through.
  • Beat eggs and remaining sugar with an electric mixer for 8 minutes until thick and creamy. Triple-sift flour and remaining cornflour together, then gently fold into the egg mixture until just combined using a spatula or whisk.
  • Evenly layer sponge mixture over the luscious fruit. Bake for 45 minutes or until the sponge turns a beautiful golden hue and feels firm to the touch. Enjoy with a dollop of cream on the side.

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