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.
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.
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