Peach and raspberry grunt
Despite the name, this hearty yet healthy pudding is pretty special and can be made using fresh or frozen fruit. Think of it as a cross between a fruit crumble and jam roly-poly.
Ingredients
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250g
fresh or frozen raspberries
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5
ripe peaches, halved, stoned and thinly sliced
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2
oranges, juiced and zest from 1
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1 tbsp
cornflour
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1 tbsp
soft brown sugar
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50g
butter, cut into small pieces, plus 15g melted and extra for greasing
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200g
self-raising flour
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100g
caster sugar
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1 tsp
ground sweet cinnamon
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Pinch of ground nutmeg
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75ml
semi-skimmed milk
Directions
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Lightly butter a shallow circular dish. Heat a small saucepan and tip in the soft brown sugar, cornflour, orange juice and zest. Mix well.
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Stir in the raspberries and peach slices and slowly bring to the boil.
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Turn the heat down and cook gently until the fruit has softened and the sauce is syrupy. Tip into the prepared dish and set aside.
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In a mixing bowl, rub the butter into the self-raising flour until it resembles breadcrumbs, then stir in half the caster sugar and nutmeg. Mix the remaining sugar with the cinnamon and set aside.
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Add the milk to the dry ingredients and mix to form a soft dough. Turn out onto a lightly floured surface and knead briefly.
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Roll into a thick sausage shape, about 25cm wide. Brush with melted butter and sprinkle evenly with the cinnamon sugar. Roll up from one long side and cut into 12 even slices.
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Arrange around the dish, overlapping slightly if needed, until the fruit is completely covered. Bake in a preheated oven at 180C for 25-30 minutes or until the topping is crisp and golden. Serve with custard or Greek yoghurt.
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