This is a complete cheats pudding. It's something I make on nights we haven't planned to have pudding, but I can whip it up from what I already have in the cupboard and fridge. Of course, you can use fresh fruit for this, but when you don't even have that to hand, tinned works fine.
Serves 6.
1 pack of shop bought puff pastry
2 tbsp soft brown sugar
2 tins of peaches
2 tbsp agave nectar
1 free-range egg
Preheat the oven to 220C (200C fan).
Roll your puff pastry out to about 5mm. Lightly score a line about 1.5cm in from the edge of the rectangle. Sprinkle the brown sugar over the small rectangle you have created. If your peaches are in halves, slice each half into quarters and lay the slices in lines inside the scored rectangle until the rectangle is full of peaches. Drizzle the peaches with agave nectar. Whisk the egg and brush it onto the exposed outer rectangle of pastry.
Cook for 20 minutes or until the pastry is golden.
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Serve with vanilla or honeycomb ice-cream.
Serves 6.
1 pack of shop bought puff pastry
2 tbsp soft brown sugar
2 tins of peaches
2 tbsp agave nectar
1 free-range egg
Preheat the oven to 220C (200C fan).
Roll your puff pastry out to about 5mm. Lightly score a line about 1.5cm in from the edge of the rectangle. Sprinkle the brown sugar over the small rectangle you have created. If your peaches are in halves, slice each half into quarters and lay the slices in lines inside the scored rectangle until the rectangle is full of peaches. Drizzle the peaches with agave nectar. Whisk the egg and brush it onto the exposed outer rectangle of pastry.
Cook for 20 minutes or until the pastry is golden.
Serve with vanilla or honeycomb ice-cream.
This is such a good idea, quick and easy but looks yummy. I'll have to give it a try xx
ReplyDeleteThanks Rebecca - it is super yummy! And great with any tinned soft fruit you might have in the cupboard. Enjoy! X
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