Serves 4
Ready in 20 min
Cost per portion 60p
METHOD
1 Cream 25g butter with 25g soft brown sugar; mix in an egg yolk, 2tbsp Amaretto liqueur (or use Amaretto flavoured syrup) and 50g crushed Amaretti biscuits.
2 Mix a 425g tin of rice pudding with 1/2tsp vanilla essence and divide between 4 ramekin dishes.
3 Drain a 410g tan of canned peach halves, and place a peach half, cut side up, on the top of the rice.
4 Spoon the amaretto mixture into the hole where the stone was and drizzle with another 2tbsp of amaretto liqueur (or syrup).
5 Bake in a preheated oven 180C/Gas 5 for 8-10 min, until the top is lightly golden and bubbling.
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