Name: Gluten-free Victoria sponge with raspberry chia jam
Prep time: 35 min
Cook time: 1 min
Total time: 36 min
Yield: 10 servings
Cuisine: Desserts & Baking
Ingredients: firm plums, grated 900g,Woolworths potato flour 180g,Woolworths rice flour 180g,sugar 300g,bicarbonate of soda 1 1⁄2 t,free-range eggs 6,vegetable or coconut oil 1 1⁄2cups,vanilla extract 1 1⁄2 t,Icing sugar, for dusting ,For the raspberry chia jam: ,raspberries 460g,Woolworths chia seeds 4T,water 4T

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Caramelised fruit with vanilla coconut milk

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

1 x 400 ml coconut milk can
1 vanilla pod, split
½ lime, juiced
Salt, a pinch
2 T brown sugar
2 ripe bananas, halved
2 peaches, halved or sliced
4 T white sugar

Method

Place all the ingredients except the bananas, peaches and white sugar in a saucepan and simmer for 5 minutes.

Preheat the grill. Sprinkle the bananas and peaches with the white sugar and grill for 5–8 minutes, or until caramelised. Take care that they don’t burn. Alternatively, use a blowtorch to brûlée the sugar.

Drizzle the vanilla-infused coconut milk over the grilled fruit to serve.

Cook's note: Rich coconut milk spiked with sweet vanilla and zesty lime is utterly delicious drizzled over summer fruit.

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This is a test recipe

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