Instructions: Split cake in half to a thickness of about 3cm and cut 1 half into 4 rounds, roughly the size of a peach half.

Dice half the peaches.

Place a round of sponge cake in each glass dish and soak with brandy. Place a peach half on sponge, hollow side up, and place a scoop of ice cream on each peach.

Pour raspberry syrup over ice cream, decorate with whipped cream and chopped nuts and scatter round diced peach and extra fresh raspberries.

Raspberry syrup:
Place ingredients in vitamiser and puree until smooth. Place in a small saucepan, bring to the boil and simmer 2 minutes. Cool before using.

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