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.

served with creme fraiche or Greek style yogurt.