Peach and raspberry sponge pudding recipe

A FRUITY treat is just the ticket for dessert in the season for comfort food.

Serves 6

Preparation: 20 minutes

Cooking: 1 hour

Ingredients:

300g frozen raspberries

¼ cup cornflour

½ cup caster sugar

825g can peach slices in syrup, drained

2 eggs

⅓ cup self-raising flour

Thickened cream, to serve

Method:

1. Preheat oven to 180C/160C fan-forced. Toss frozen raspberries, 1 tablespoon cornflour and 2 tablespoons sugar together in a bowl. Combine raspberry mixture and peaches in a 6-cup capacity ovenproof dish. Bake for 10 to 15 minutes or until hot.

2. Using an electric mixer, beat eggs and remaining sugar for 8 minutes or until mixture is thick and creamy. Triple-sift flour and remaining cornflour together. Using a spatula or whisk, gently fold flour into egg mixture until just combined.

3. Spread sponge mixture over fruit. Bake for 45 minutes or until sponge is golden and just firm to touch. Serve with cream.

Source:http://www.couriermail.com.au/life/fooddrink/recipe-peachy-keen-on-berry-pudding/story-fn9htopt-1226400898079