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
Advertisements