Those whom God calls to the work, He usually so strips and empties, so pulls down, humbles, and abases, so shows them what the ministry is, and their own unfitness for it—that they shrink back from so arduous and important a work, and can scarcely be persuaded that they are called to it. We need hardly remark how different this is from the forward, pushing, bold, if not presuming spirit which so many manifest in their ambitious aim almost to force their way into the pulpit.

J.C. Philpot

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs	Greek	Sainsbury’s, Sainsbury12	4	servings

INGREDIENTS

1		411 g can peaches in fruit juice
175	g	Caster sugar; (6oz)
175	g	Soft margarine; (6oz)
2	md	Size eggs; beaten
1/2	ts	Vanilla essence
175	g	Self raising flour; sieved (6oz)
1	tb	Warm water
1		300 g can raspberries in apple juice
2	ts	Cornflour

INSTRUCTIONS

FOR THE SPONGE
FOR THE COULIS
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.
Converted by MC_Buster.
NOTES : This light fruity dessert can be eaten hot or cold and is delicious
served with creme fraiche or Greek style yogurt.
Converted by MM_Buster v2.0l.

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