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Bakewell peaches

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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
8.4g
Protein
2.7g
Fat
2.2g
Saturates
0.30g
Sugars
5.2g
Salt
0.10g
Portion Fruit & Veg
1
Ingredients
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Ingredients
1 tsp rapeseed oil8 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
  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.
Chefs tips
  • Tinned peaches will work just as well for this recipe - go for tinned peaches in juice if you can. 
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