Save for later

Bakewell peaches

Thumbnail
Thumbnail
A delicious light pudding which makes the most of sweet summer peaches.
Serves
8
Prep
15 minutes
Cook
15 minutes
Each 90g serving contains (excludes serving suggestion)
KCal
67
Carbs
8.40g
Protein
2.70g
Fat
2.20g
Saturates
0.30g
Sugars
5.20g
Salt
0.10g
Portion Fruit & Veg
1
Ingredients
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
  1. Preheat the oven 180°C/gas 4 and lightly oil an ovenproof dish.
  2. Halve the peaches and place a raspberry into the centre of each half (where the stone was). Arrange the peach halves in the dish.
  3. Place the egg, almond essence, yogurt and sweetener in a bowl, and beat together well.
  4. Mix the baking powder with the flour and gently stir into the egg mixture.
  5. Spoon the mixture on top of each peach half and scatter with the almonds.
  6. Bake for 12–15 minutes until the top is golden and the peaches are soft, but still firm.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk