Easy peach and raspberry sponge pudding recipe | delicious. magazine
This peach and raspberry sponge pudding is an easy-to-bake fruity sponge dessert recipe that's best eaten in the summer when the fruits are in season.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- 4 large, ripe peaches
- Iced water
- 100g golden caster sugar, or to taste
- 500g fresh raspberries
- For the sponge topping
- 115g unsalted butter, softened
- 115g golden caster sugar, plus extra for sprinkling
- 2 medium free-range eggs
- 225g self-raising flour
- 4 tbsp whole milk
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