Peach sponge with raspberry coulis

4 servings

Ingredients

Quantity Ingredient
1 411 g can peaches in fruit juice
175 grams Caster sugar; (6oz)
175 grams Soft margarine; (6oz)
2 mediums Size eggs; beaten
½ teaspoon Vanilla essence
175 grams Self raising flour; sieved (6oz)
1 tablespoon Warm water
1 300 g can raspberries in apple juice
2 teaspoons Cornflour

Directions

FOR THE SPONGE

FOR THE COULIS

Preheat the oven to 180 C, 350 F, Gas Mark 4.

Arrange the peaches, without the juice, in the base of an ovenproof dish 24cm x 24cm (9½ inches) adding a few raspberries.

Cream the sugar with the soft margarine until light and fluffy.

Add the beaten eggs gradually with the vanilla essence.

Fold in the flour.

Add the warm water to the mixture to produce a dropping consistency.

Spoon the mixture over the peaches and level off the top.

Bake in the oven for 35-40 minutes until firm and well risen.

Empty the can of raspberries and the juice from the peaches into a food processor and process until smooth.

Strain through a sieve to remove seeds.

Blend the cornflour with a little of the puree then blend in the rest.

Bring to the boil.

Serve with the sponge.

Converted by MC_Buster.

NOTES : This light fruity dessert can be eaten hot or cold and is delicious served with creme fraiche or Greek style yogurt.

Converted by MM_Buster v2.0l.

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