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Peach Sponge with Raspberry Coulis

411 g can peaches in fruit juice
175 grams caster sugar, (6oz)
175 grams soft margarine, (6oz)
2 medium size eggs, beaten
1/2 teaspoon vanilla essence
175 grams self raising flour, sieved (6oz)
1 tablespoon warm water

300 g can raspberries in apple juice
2 teaspoons cornflour

Preheat the oven to 180 C, 350 F, Gas Mark 4.

Arrange the peaches, without the juice, in the base of an ovenproof
dish 24cm x 24cm (9 1/2 inches) adding a few raspberries. Cream
the sugar with the soft margarine until light and fluffy. Add the
beaten eggs gradually with the vanilla essence. Fold in the flour.
Add the warm water to the mixture to produce a dropping consistency.
Spoon the mixture over the peaches and level off the top. Bake in
the oven for 35-40 minutes until firm and well risen. Empty the
can of raspberries and the juice from the peaches into a food
processor and process until smooth. Strain through a sieve to remove
seeds. Blend the cornflour with a little of the puree then blend
in the rest. Bring to the boil. Serve with the sponge.


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