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Bakewell peaches

Bakewell peaches

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

Serves

8

Prep

15 minutes

Cook

15 minutes

Nutrition information

Each 77g serving contains (excludes serving suggestion)

KCal: 64
Carbs: 7.4g
Fibre: 1.6g
Protein: 2.7g
Fat: 2.3g
(Low)
Saturates: 0.3g
(Low)
Sugars: 4.6g
(Medium)
Salt: 0.11g
(Low)
Fruit/Veg Portion: 1

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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

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Method

Method

Step 1

Preheat the oven 180°C/gas 4 and lightly oil an ovenproof dish.

Step 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.

Step 3

Place the egg, almond essence, yogurt and sweetener in a bowl, and beat together well.

Step 4

Mix the baking powder with the flour and gently stir into the egg mixture.

Step 5

Spoon the mixture on top of each peach half and scatter with the almonds.

Step 6

Bake for 12–15 minutes until the top is golden and the peaches are soft, but still firm.

Recipe tips

Tinned peaches will work just as well for this recipe - go for tinned peaches in juice if you can.