Peach and raspberry pudding

You'll be asked to make this over and over - by Fast Ed

Andre Martin

Proudly supported by

You’ll probably have most of these ingredients in the pantry so dessert is never far away!

Ingredients

Unsalted butter, melted, to grease, plus extra 175g, melted

820g can sliced peaches in juice

2 cups self-raising flour

2 tsp ground cinnamon

1 cup brown sugar

400ml can evaporated milk

3 free-range eggs

2 tsp vanilla essence

1 cup frozen raspberries

Fresh raspberries, vanilla ice-cream and custard, to serve

Preheat oven to 180°C fan- forced (200°C conventional). Grease a 2.5L baking dish with melted butter. Drain peaches, reserving 1⁄2 cup of the juice. Put peaches and reserved juice in prepared dish.
Sift flour, cinnamon and sugar into a large bowl. Stir in extra 175g melted butter then beat in milk, eggs and vanilla until smooth. Fold in raspberries then spoon over the top of peaches. Bake for 40 minutes or until golden and crisp on top and bubbling at edges. Serve pudding warm with raspberries, ice-cream and custard.