This peach cobbler was made using a recipe adapted from one on the fabulous Diary of a Frugal Family blog. I was looking for something simple to use up a can of peaches and also something that wouldn’t require a special shopping trip. This is it!
1 cup of sugar (I used caster sugar)
1 cup of plain flour
1 cup of milk (I used semi-skimmed)
1/4 teaspoon baking powder
1 cup peach slices (I used canned)
I have been sceptical of using “cup measurements” in the past, and have avoided recipes that have used them (probably missing out on some great dishes in the process!). But what I’ve found is that as long as the volume of each ingredients is the same, it doesn’t matter what you use to measure it (similar to when you’re making Yorkshire Puddings). I used a small teacup as the dish I was using was quite small.
Pre-heat your oven to 180c
Grease the bottom and sides of your dish
Line the bottom of your dish with slices of peach
Mix the flour, milk, sugar and baking powder together. I used my Kitchen Aid, but of course you can mix by hand! Keep going until there are no lumps left. Pour your mixture over the fruit, leaving room for it to rise (mine rose about a third of its size)
Cook on the middle shelf of your oven for 35-40 minutes until golden brown on top. Sprinkling some demerara sugar on top when there’s still 10 mins to go on the cooking time adds a nice extra bit of sweetness and crunch!
We devoured this with fresh double cream whilst it was still warm.
Let me know how you get on!
This was adapted from the Gizzi Erskine’s Sticky Banoffee Pudding recipe in her book (which I love love LOVE!). I decided to put some walnuts in there and ignored the dates (mainly because I didn’t have them!)
1 teaspoon bicarbonate of soda
85g softened unsalted butter
175g golden caster sugar
2 large free-range eggs, beaten
175g self-raising flour, sieved
3 bananas, roughly mashed
1 teaspoon ground mixed spice
Preheat the oven to 180°C/gas 4 and line a 22cm baking dish with greaseproof paper
Cream together the butter and sugar until light and fluffy, then add the eggs, one at a time. Fold in the flour, banana, mixed spice, bicarb and pour into the baking dish. Bake for 30 minutes, until the top is springy and a skewer comes out clean when inserted into the centre.
I have made this for my fella as a Valentine’s Day pudding, and so will be serving this warm with posh vanilla ice cream! xx