Ingredients:

The Filling:

• Ripe fruit: either peaches, apricots or both, halved or quartered
• ½ cup / 120g brown sugar { reduced amount by half, so can be doubled }
• 1 tsp cinnamon
• ½ tsp mixed spice
• ¼ tsp nutmeg

The batter:

• ½ cup / 115g melted butter
• 1 cup (= 170g on my digi scales) self raising flour
• ½ cup / 120g sugar {reduced by half again}
• 1 tsp baking powder
• 1 tsp ground vanilla powder
• 1 pinch of salt
• ²/³ cup / 160ml milk, at room temperature
• 1 egg, at room temperature

Preparation:

Filling:

• Mixed it all in, gently and set aside

Batter:

• Pour the butter in your chosen tin, mine was rectangular 7 x 10″ // 18 x 25cm

• Mix together flour, sugar, baking powder, vanilla and salt
• Stir in the milk and egg

• Pour gently and evenly over the melted butter , NO mixing
• Strain slightly the fruit filling (keep the juices for later) and spread over the batter, NO mixing

• Bake in a preheated oven at 350°F/180°C/160°fan/ Gas 4 for 35-45mn, until batter comes to the top and golden brown

• Leave to cool slightlyand serve warm: on its own, with a sprinkle of the fruit juices, cream or ice cream