The pudding can be made with many summer fruits — try nectarines, apricots or cherries. I serve it with whipped crème fraîche, but it is also cracking with vanilla ice cream.
- 3 firm peaches
- 100 g (3½ oz/½ cup) brown sugar
- 200 g (7 oz) unsalted butter, softened
- 115 g (4 oz) caster (superfine) sugar
- 1 vanilla bean, split and seeds scraped
- 4 free-range eggs
- 1 teaspoon baking powder
- 25 g (1 oz/¼ cup) ground almonds
- 60 g (2¼ oz) self-raising flour, sifted
- 125 g (4½ oz) crystallised ginger, roughly sliced
- Lightly whipped crème fraîche, to serve
Butter and lightly flour a 1.5–2 litre (52–70 fl oz/6–8 cup) capacity ovenproof dish.
Using a sharp knife, peel the peaches, cut in half, then cut each half into 3–4 wedges.
Place the brown sugar and 60 ml (2 fl oz/¼ cup) water in a saucepan and stir over medium heat until the sugar dissolves. Bring to the boil, then remove from the heat. Add the peaches, turn to coat, then remove the peaches from the syrup and reserve both.
Preheat the oven to 190˚C (375˚F/ Gas 5).
Using an electric mixer, beat the butter, caster sugar and vanilla bean seeds until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition. The mixture may appear to split but keep beating; it will come back together. Combine the baking powder, ground almonds and flour and add to the batter. Add the ginger and mix well.
Place the peaches in the base of the prepared dish and pour in the batter. Bake for 30 minutes or until golden and springy.
Serve the pudding with some of the reserved syrup over the top and whipped crème fraîche to the side.
First published in Neil’s cookbook Easy Weekends. Photography by Earl Carter.