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Peach Cobbler Cake

ingredients

serves 4
15 g (1/2 oz) low fat spread
30 g (1 oz) muscovado sugar
400 g (l4 oz) canned peaches, drained
Large pinch nutmeg
30 g (1 oz) raw cane sugar
60 g (2 oz) bran
60 g (2 oz) wholemeal flour
1 tsp baking powder
1/2 tsp cinnamon
Pinch sea salt
60 g (2 oz) low fat spread
150 ml (1/4 pint) skimmed milk

method

1. Melt 15 g (1/2 oz) low fat spread in an 18cm/7-inch square or round dish for 1 minute on HIGH.

2. Stir in the muscovado sugar and spread evenly over the bottom of the dish. Arrange the peaches on top.

3. In a separate bowl mix together the dry ingredients and rub in the butter. Stir in the skimmed milk to form a soft dough.

4. Cover the peaches as evenly as possible with the mixture and bake, uncovered, for 12 minutes on HIGH, or until the centre is just cooked.

5. Allow to cool for 15 minutes, then invert carefully onto a plate to serve.

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