Make the most of stoned fruit with this simple baked peach pudding for four
Preheat the oven to 180°C, fan 160°C, gas 4. Halve and stone the peaches, spoon the raspberry jam into each half, then put on a baking tray and bake for 15-20 minutes, until soft.
To serve, top the peaches with crème frâiche and crumbled ginger snap biscuits.
% of the Reference Intakes
Typical values per 100g: Energy 327kj/78kcal
Each serving provides
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