Looking for a quick, easy summery pudding? This could be the answer 😉 the warm, sweet, juicy peaches with the cool cream and crunchy biscuits makes this a delicious summer dessert. My sister and I love making it for when we have guests round as it doesn’t take long to make but it tastes so good, let me know if you make it!
Cup of fresh (or frozen) raspberries
2 cups of double cream
Juice of half a lemon
1 tbsp brown sugar
4 lotus biscuits
2 tbsp olive oil
For a vegan option I use coconut yogurt instead of cream
Put the frozen raspberries, juice of half a lemon and brown sugar into a pan and gently heat until the raspberries are squishy and the juices are slightly syrupy.
Slice up the peaches and brush each side with a little olive oil, place onto a really hot grill and leave for a few minutes until you start to see grill marks, flip them over and do the same on the other side.
Whip the cream until soft peaks and divide into bowls, add the grilled peaches and raspberries on top before sprinkling the crushed biscuits over the desserts.
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