Name: Berry peachy puddings
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
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

Berry peachy puddings

Serve with a dollop of cream for a touch of decadence.

Serves 4

Prep

10M

Cook

35M

Total

45M

Skip to Recipe

Now is the time to make the most of the summer fruit you love before it’s gone for the season. In this dessert, berries bursting with sweetness and ripe yellow peaches are used to create individual berry peachy puddings.

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

Method

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.

You may also like

7 mouth-watering desserts you need to make before summer is over

15 show-stopping salads

Easy passion fruit slice

Ellie Vernon Food editor

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

Linkedin Instagram