Name: Peach and ginger cakes with custard
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 125 gram butter, chopped, at room temperature; 1/3 cup caster sugar; 1 egg; 1 3/4 cup plain flour; 2 teaspoon ground ginger; 1/2 teaspoon bicarbonate of soda; 3/4 cup golden syrup; 3/4 hot water; 1 415g can peach slices, drained; custard, to serve

Ingredients

125 gram butter, chopped, at room temperature

1/3 cup caster sugar

1 egg

1 3/4 cup plain flour

2 teaspoon ground ginger

1/2 teaspoon bicarbonate of soda

3/4 cup golden syrup

3/4 hot water

1 415g can peach slices, drained

custard, to serve

Method

1.Preheat oven to moderate, 180°C. Lightly grease a 6-hole texas muffin pan.

2.In a small bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Add egg, beating until well combined.

3.Sift flour, ginger and bicarbonate of soda together into a bowl. Fold into creamed mixture alternately with combined syrup and water until smooth.

4.Place half of the peach slices evenly in the base of each recess. Spoon ginger mixture over peaches until 3/4 full. Top each with remaining peach slices.

5.Bake for 30-35 minutes, until cooked when tested. Cool for 5 minutes in pan. Transfer to a wire rack to cool. Serve cakes with custard. Store in an airtight container.

Drain peaches and place on a paper towel to drain excess. If desired, reduce juice from can and use as a syrup for the cakes, fruit salad or with savoury dishes.
Note

Woman's Weekly Food

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Ingredients

Method

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