SWEET & BUBBLY

Dessert on a weeknight? Heck, yes! With these one-pot wonders, you can pull it off with ease

Peach-berry slump

PREP 15 MINS (PLUS 20 MINS COOLING) BAKE 1 HOUR 15 MINS SERVES 8 

• 1 cup plain flour
• 2/3 cup sugar, plus ½ cup extra
• 1 ½ tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp salt
• ½ cup milk
• 40g butter, melted
• 1 tsp vanilla essence
• ½ cup water
• 450g tinned peaches
• 2 cups frozen raspberries Ice cream (optional), to serve 

1 Preheat oven to 170°C/ 150°C fan. In a medium bowl, stir together fl our, sugar, baking powder, cinnamon and salt. Add milk, butter and vanilla, stirring until just combined. Set batter aside.

2 In an oven-safe pot, combine water and the extra sugar. Cook, stirring, over medium-high heat until sugar dissolves. Pour into a glass measuring cup and set aside. Add peaches and raspberries to the pot. Spread batter evenly over fruit (may not completely cover fruit). Drizzle sugar-water over batter.

3 Bake, uncovered, for 1 hour 15 minutes or until a toothpick comes out clean. Cool slightly. Serve warm. Top with ice cream, if desired.

Beyond vanilla

Nothing goes better with bubbly fruit bakes than a big scoop of ice cream. Here are some flavour ideas from the freezer aisle outside the classic vanilla box. Cookies & cream ice cream Feijoa sorbet Wildberry sorbet Salted caramel ice cream Boysenberry ripple ice cream Strawberry yoghurt ice cream Banoffee pie ice cream sundae Hokey pokey ice cream Coconut ice cream Rum-raisin ice cream