Peach Sponge Pudding

Big can of sliced peaches.
2 eggs
1/4 cup caster sugar
1 teaspoon vanilla extract
1/2 cup self raising flour
1/4 teaspoon mixed spice
icing sugar and thick cream, to serve

Preheat oven to 180C.
Grease a 5 cup ovenproof baking dish or 4 individual dishes.
Drain peaches
Beat eggs with electric mixer until pale and thick. Gradually add sugar and vanilla, beating til well combined. Sift flour and spice over mixture and fold through lightly using a wooden spoon.

Place peaches in baking dish and spoon batter over the peaches. Bake for 30 minutes or until golden.

Serve with icing sugar and thick cream or custard and thick cream.

Hachee or Stewed Beef.
This a typical traditional Dutch cuisine and cooked in winter time.

500gr diced beef
2 onions diced
1/2 cup (125ml) vinegar
salt + pepper
2 tbsp sugar
3 bay leaves
corn flour

Season the meat and brown it together with the diced onion in the fry pan.
Add water, vinegar, sugar and bay leaves; making sure to add enough water so that the beef is submerged. Bring to a slow boil, then turn down the heat, cover and simmer for a good two hours.
Add extra water if needed, to keep beef submerged.

When the beef is tender to your liking, thicken the juice with corn flour and serve the hachee with mash.

My mum used to make potato and carrot mash (wortelen stamp pot) and serve the hachee with that.