Berry peachy puddings

Serve with a dollop of cream for a touch of decadence. - by Ellie Vernon

Pablo Martin

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Ingredients

Cooking oil spray, to grease

2 Tbsp caster sugar, plus extra ½ cup

1 tsp cornflour

450g yellow peaches, pitted, each peach cut into 8 wedges

1 cup self-raising flour

1 free-range egg

125ml milk

100g unsalted butter, melted

1 tsp vanilla extract

Finely grated zest of 1 lime

2 Tbsp raspberry jam, plus extra, to serve

125g raspberries

125g blueberries

Double cream, to serve

Preheat oven to 200 degrees C fan-forced (220 degrees C conventional). Lightly grease four 2-cup capacity shallow ovenproof baking dishes with cooking oil spray.
Put 2 Tbsp of the caster sugar in a large bowl with the cornflour and peaches and toss to coat. Divide between dishes. Bake for 15 minutes until softened.
Meanwhile, put flour and extra caster sugar in a large bowl. Make a well in the centre. Add egg, milk, butter, vanilla and lime zest and beat well with a hand whisk until smooth.
Decrease oven to 180 degrees C fan forced (200 degrees C conventional). Drizzle jam over the top of the peaches, then dollop batter over the top. Scatter with half of the raspberries and half of the blueberries. Bake for 20 minutes, or until golden brown. Set aside for 10 minutes, then scatter with remaining berries, dollop with cream and swirl with extra raspberry jam. Serve.

Ellie Vernon

Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.