Bakewell peaches

A delicious light pudding which makes the most of sweet summer peaches.

Serves

Prep

15 minutes

Cook

15 minutes

Each 90g serving contains (excludes serving suggestion)

KCal

Carbs

8.4g

Protein

2.7g

Fat

2.2g

Saturates

0.30g

Sugars

5.2g

Salt

0.10g

Portion Fruit & Veg

Ingredients

1 tsp rapeseed oil
8 raspberries, plus handful to serve

4 medium, fresh peaches or nectarines, halved and stoned

1 egg, beaten

1 tsp almond essence

30g low-fat natural yogurt

30g wholemeal flour

4 tsp granulated sweetener

half tsp baking powder

1 tbsp flaked almonds

Method

Preheat the oven 180°C/gas 4 and lightly oil an ovenproof dish.
Halve the peaches and place a raspberry into the centre of each half (where the stone was). Arrange the peach halves in the dish.
Place the egg, almond essence, yogurt and sweetener in a bowl, and beat together well.
Mix the baking powder with the flour and gently stir into the egg mixture.
Spoon the mixture on top of each peach half and scatter with the almonds.
Bake for 12–15 minutes until the top is golden and the peaches are soft, but still firm.

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