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Peach Pudding Cake
Yield: 1 20 cm cake

110 g plain flour
50 g caster sugar
1 teaspoon baking powder
generous pinch salt
50 g butter
1 egg
3 tablespoons milk
3 peaches; skinned

50 g demerara sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter; melted

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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