Prep time:

Cooking time: 5 minutes

Total time:

Serves: 4

3 ripe peaches

100g caster sugar

300ml water

1 vanilla pod, split

Good vanilla ice cream

Amaretti biscuits

Chantilly cream

285ml double cream

50g icing sugar

1tsp vanilla essence

Good enough to eat in the restaurant, but quick and easy to prepare at home – chef Toby Welfare of The Cloudberry in Cranbrook shares a delicious recipe

  1. You can peel the peaches but I find it always reminds me of tinned peaches when you do, so I leave the skins on. Heat up the water, sugar and split vanilla pod, bring it to the boil, stirring to release the vanilla seeds. Take off the heat. 
  2. Meanwhile cut the peaches into thin wedges and put into the hot sugar syrup. Leave to cool.
  3. Whip the double cream with the icing sugar and vanilla essence until soft peaks. 
  4. Now construct the pudding. Get individual bowls with a bit of height – the old fashioned coupes that ice cream parlours use are ideal. Place the peach slices, napping over the sugar syrup in the bottom of the bowl. Scoop a nice ball of ice cream on top of this, spoon over the Chantilly cream, then roughly crush the amaretti biscuits with your hands over it.

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