Peach Melba Sponge Pots
Ripe peaches, a bright raspberry sauce and vanilla custard over soft sponge in tidy little pots.
Made with Victoria sponge base and Egg custard (creme anglaise). Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min plus chilling
- LevelEasy
- Costabout £1.82 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your Victoria sponge and egg custard first (see the base recipes). Cover the peaches with boiling water for 30 seconds, then slip off the skins. Halve, stone and slice them.
0 min 30 s - 2
Press 200 g of the raspberries through a sieve with the icing sugar and lemon juice to make a smooth sauce.
- 3
Cut the sponge into small cubes and divide half between four glasses. Spoon over some of the sauce and half the peaches.
- 4
Stir the vanilla into the chilled custard and spoon half over the fruit.
- 5
Repeat with the remaining sponge, sauce, peaches and custard. Top with a few whole raspberries and chill for 1 hour.
60 min
Tips
- Slightly firm, fragrant peaches are best. Very hard ones taste of little.
- If peaches are out of season, use tinned peach halves in juice, drained.
- Make the raspberry sauce while the custard is chilling.
Storing and freezing
Keeps in the fridge for up to 24 hours. Peaches brown after that. Do not freeze.
Questions
Why is it called Peach Melba?
Peach Melba is a classic dessert of peaches, raspberry sauce and vanilla ice cream, created in the 1890s in honour of the singer Nellie Melba.
Can I use ice cream instead of custard?
Yes. Use a few scoops of vanilla ice cream and serve straight away.
Can I use frozen raspberries?
Yes, for the sauce. Thaw them first, then sieve to remove seeds.
More made with victoria sponge base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.