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Rum-soaked peaches with Jamaican ginger cake

Published: 31 Jul 08
Updated: 18 Mar 24

Need a pudding in a hurry? OF COURSE YOU DO! This is a quick and easy summer dessert recipe made with peaches, raspberries, a splash of rum and a crumbling of shop-bought ginger cake.

Easy
August 2008

Test kitchen approved

Serves 6
Ready in 25 minutes

Need a pudding in a hurry? OF COURSE YOU DO! This is a quick and easy summer dessert recipe made with peaches, raspberries, a splash of rum and a crumbling of shop-bought ginger cake.

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Ingredients

1 punnet of ripe peaches or nectarines
4 tbsp honey
A splash of dark rum
Jamaican ginger cake
142ml pot double cream
Handful of raspberries

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Method

Halve and stone the peaches or nectarines and put them in an ovenproof dish. Preheat the grill to medium.
Drizzle with 2 tbsp honey, a splash of dark rum and grill for 15 minutes.
Crumble the Jamaican ginger cake into a processor and whizz to crumbs. Sprinkle over the fruit with another 2 tbsps honey and the double cream. Grill until bubbling.