This is an Antony Worrall Thompson recipe from his new book ‘Antony Makes it Easy’. I made it as a last-minute dessert yesterday and cheated a little by using a tin of peaches which I found lurking in my cupboard. I also added a teaspoon of ground almonds to the batter and omitted the double cream and full fat milk – I substituted low fat milk instead as (a) I didn’t have any cream and (b) I try to use healthier alternatives as much as possible. This was so simple and tasted delicious – will definitely be making it again. You could substitute plums, or apples instead if you prefer.
115g/4oz caster sugar
1 tsp vanilla extract
45g/2oz plain flour, sieved
unsalted butter, softened for greasing
1 tsp icing sugar
85ml/3 fl oz full-fat milk
125ml/4fl oz double cream
4 fresh peaches, halved and blanched for 2 minutes
1. Preheat the oven to 180ºC/350ºC/Gas 4.
2. Break the eggs into a bowl. Add the caster sugar and whisk for 3 minutes to obtain a pale, light and fluffy mixture.
3. Fold in the vanilla, flour, cream and milk and mix well to form an emulsified batter.
4. Grease a 20cm/8 inch baking dish with butter. Arrange the peach halves in the bottom of the dish, rounded side up, then pour the batter over and around the peaches. Bake in the oven for 45 minutes.
5. Before serving, sprinkle with the icing sugar. Serve with custard, cream or icecream.