Ingredients
2 x 825g cans peach halves in juice
2 Tbsp cornflour
2 Tbsp brown sugar
1 cup frozen raspberries
470g packet lemon cake mix
100g butter, melted
1 free-range egg, lightly beaten
Toasted flaked almonds, icing sugar, and cream, to serve
Method
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Drain peaches, reserving liquid. Put peaches in the bowl of 5L slow cooker.
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Combine cornflour and brown sugar with ½ cup of reserved juice, mixing until smooth. Stir in an extra ¼ cup of reserved liquid, then pour over peaches. Scatter raspberries over the top.
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Combine sachet of lemon cake mix in a large bowl with butter and egg until just combined. Dollop tablespoonfuls of batter over fruit. Set sachet of icing mix aside for another use.
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Put bowl into appliance, cover with lid and cook on high for 2½ hours.
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Scatter with almonds, dust with icing sugar and serve with cream.