3/4 cup (75 g) 4 oz self raising (self rising) flour
1/2 level tsp (2.5 ml) Mixed Spice (All Spice / Pumpkin pie spice)
2 tbsp (25 g) 1 oz butter
2 level tsp caster sugar (superfine granulated)
about 4 tbsp (60 ml) milk
410 g (14 1/2 oz) can sliced peaches
5 fl oz (142 ml) soured cream
1 level tbsp (15 ml) Demerara (raw) sugar
1/2 level tsp (2.5 ml) Mixed Spice (All Spice / Pumpkin pie spice)
2 tbsp (25 g) 1 oz butter
2 level tsp caster sugar (superfine granulated)
about 4 tbsp (60 ml) milk
410 g (14 1/2 oz) can sliced peaches
5 fl oz (142 ml) soured cream
1 level tbsp (15 ml) Demerara (raw) sugar
method
1. Sift the flour and spice together into a bowl and rub in the butter until mixture resembles fine breadcrumbs. Stir in the sugar and mix to a soft dough with the milk.
2. Pat out on a buttered baking tray to an 18 cm (7 inch) round; crimp the edges. Arrange the drained peaches spirally on top. Spread the soured cream over the fruit and sprinkle with sugar.
3. Bake at 220°C (425°F) mark 7 for about 25 minutes. Serve in wedges, straight from the oven.
2. Pat out on a buttered baking tray to an 18 cm (7 inch) round; crimp the edges. Arrange the drained peaches spirally on top. Spread the soured cream over the fruit and sprinkle with sugar.
3. Bake at 220°C (425°F) mark 7 for about 25 minutes. Serve in wedges, straight from the oven.
serving amount
serves 4
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