Fruity pudding is the perfect way to finish a meal. It can be made in minutes and cooked as you eat your main course.
Puff pastry sheets 375g Pack.
One egg, beaten
175g marzipan, chopped
Three peaches halved. Stoned. Thinly sliced.
1 tbsp flakes of almonds
crème fraiche to serve
Heat oven to 200C/200C fan/gas 7. Roll out the pastry and cut it in half horizontally on a lightly floured surface. Each half should be cut into three pieces.
Place the pastry sheets onto a baking tray. Mark a 1cm-wide border with a knife. Be careful not to cut through the sheet. Use a fork to prick the inside of the frame, and then apply beaten eggs all over.
Bake for 10 minutes until golden brown and slightly risen. Divide the marzipan evenly between the pastry pieces and spread the peach slices over the top. Sprinkle the almonds on top.
Place the slices in the oven again for 10 minutes until golden and puffy. Serve with a generous dollop of crème fraiche.