Preparation time is 25minutes
Cook time is 30minutes
Total time is 55minutes
Serve is for 6 people
Difficulty level: 3 out of 4
14 Ingredients
For the topping
- 225grams self-raising flour
- 2teaspoons baking powder
- 75grams caster sugar
- 1 pinch salt
- 1/2teaspoons ground cinnamon (to taste)
- 75grams unsalted butter
- 1 egg
- 1/3 cup buttermilk
- 1tablespoons light soft brown sugar
- 282grams ice cream (to serve)
- 50grams caster sugar
- 8 peaches, peeled, stoned, and quartered
- 1teaspoons cornflour
- 1/2 lemon, juiced
Description
Gently poaching firmer peaches helps to break them down so that they cook more evenly.
Method
Step 1 of 4
Preheat the oven to 190°C. For the filling, heat the sugar and 3 - 4 tbs of water in a large, wide, heavy-based saucepan. Once the sugar has dissolved, add the quartered peaches, cover, and cook over a medium heat for 2-3 minutes.
Step 2 of 4
In a small bowl, mix the cornflour with the lemon juice to make a paste, then add it to the peaches. Continue to cook uncovered over a low heat until the liquid thickens around the peaches. Transfer the peaches and syrup to ashallow ovenproof dish.
Step 3 of 4
To make the topping, sift the flour, baking powder, sugar, salt, and cinnamoninto a large bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Whisk together the egg and buttermilk in aseparate bowl. Add the liquid to the dry ingredients and bring together toform a soft, sticky dough.
Step 4 of 4
Drop heaped tablespoons of the dough over the surface of the fruit, leaving a little space between them. Sprinkle with the sugar. Bake for 25-30 minutes until golden and bubbling. It is ready when a skewer inserted into the centre of the topping comes out clean. Set aside to cool for 5 minutes before serving with ice cream, custard, or cream.
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