There’s always that one recipe that you know will make everyone happy and is too good to flop. And this is my go-to when visiting friends and being in charge of dessert.
It’s similar to sticky toffee pudding, but not. It’s got fruit in it, but no one would ever know. It is oil free and dairy free (replace the evaporated milk with ½ the amount of water and make a sugar glaze rather than the caramel sauce).
Here’s how to make it:
CAKE INGREDIENTS
2 cups Self raising flour (all purpose)
1 ½ cups Brown sugar
2 tspns Bicarbonate Soda
1 tspn Salt
1 tin (425g) sliced peaches in syrup
2 Eggs
SAUCE INGREDIENTS
125g light Brown / caramel Sugar
1 tspn Vanilla Essence
2 tbsps Margerine
200ml Full cream Evaporated milk
METHOD
Preheat oven to 180C
Prepare a greased baking dish (this will be your serving dish)
Add all cake ingredients into a large bowl in order of the recipe, include all the syrup from the tinned peaches.
Mix well with an electric mixer.
The peaches should break up into small pieces.
Pour mixture into your prepared baking dish.
Bake in the Center of the oven for 45 minutes.
( check it at 40 minutes as my oven is fan assisted)
Check if cooked through with a toothpick. When a toothpick comes out clean then the cake is done. Leave to cool.
When the cake has 10 minutes left in the oven you can begin the sauce.
Boil all the sauce ingredients in a small saucepan on medium heat. Stir intermittently to prevent burning on the bottom.
It can boil over easily so keep an eye on it at all times.
The sauce eventually starts to thicken and get slightly syrupy. For a thicker caramel you can add more sugar and boil for a few minutes longer until it is no longer clear. As it cools it will thicken slightly.
Syrupy sauce give the cake a shine
Pour over a slightly warm cake. The syrupy sauce will soak through the cake for a beautifully moist dessert while the thicker caramel sauce will sit on top of the cake like a layer of homemade caramel.
Thick caramel sauce - continue boiling for longer
Serve with custard in winter as a warm desert or with ice cream in Summer for a sweet refreshing pudding!
This is a regular staple in our family and is made from everything that we keep in the pantry.
Here’s a downloadable version for your photo stream...
I baked it at lunch time to take along to friends this afternoon and we came home with 2 pieces left over! But don’t worry, I’m about to have a midnight snack, so by morning there will only be 1.
Night night....
What shall we bake next???
all photos my own