Peach Pudding Cake

Yield: 1 20 cm cake. Butter a 20 cm round sandwich tin, at least 2.5 cm deep, then place the flour, sugar, baking powder and salt into a bowl. Rub in the butter, until the mixture resembles fine breadcrumbs. Break the egg into a separate basin and beat it together with the milk. Then pour this on to the rubbed in mixture and stir with a wooden spoon until it forms a soft dough. Next turn the mixture into the prepared tin and carefully level it off with the back of a spoon. Skin the peaches by placing them in a bowl and pouring over enough boiling water to just cover them. Leave the peaches for a minute or two, then drain and carefully peel off the skins. Slice each peach fairly thinly, discarding the stone and arrange the slices over the top of the cake mixture. In another bowl mix the sugar, cinnamon and nutmeg together and sprinkle this over the top of the peaches. Follow this with a sprinkling of melted butter, then bake for 30-35 minutes in a preheated oven at 200 C / 400 F / Gas 6 or until the mixture is slightly risen and seems lightly browned and bubbly. This is nicest served warm with some very cold pouring cream.