Fresh Peach Pudding Cake

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READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Butter a 20 cm round sandwich tin, at least 2.5 cm deep, then place the flour, sugar, baking powder and salt into a bowl.
  • Rub in the butter, until the mixture resembles fine breadcrumbs.
  • Break the egg into a separate basin and beat it together with the milk.
  • Then pour this on to the rubbed in mixture and stir with a wooden spoon until it forms a soft dough.
  • Next turn the mixture into the prepared tin and carefully level it off with the back of a spoon.
  • Skin the peaches by placing them in a bowl and pouring over enough boiling water to just cover them. Leave the peaches for a minute or two, then drain and carefully peel off the skins.
  • Slice each peach fairly thinly, discarding the stone and arrange the slices over the top of the cake mixture.
  • In another bowl mix the sugar, cinnamon and nutmeg together and sprinkle this over the top of the peaches.
  • Follow this with a sprinkling of melted butter, then bake for 30-35 minutes in a preheated oven at 200 C / 400 F / Gas 6 or until the mixture is slightly risen and seems lightly browned and bubbly.
  • This is nicest served warm with some very cold pouring cream.
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