Popping to the shop to pick up a little treat for afternoon tea is not quite as quick as it used to be. So we've taken to making our own. In many ways it's more convenient though as we have a fairly well stocked pantry for baking and use what we have to hand. For this recipe we only had one peach and some nectarines, so that's what we used. I can imagine sliced pear would taste equally delicious at another time of year. Or apples and blueberries. The recipe is adapted from Bill Granger's Every Day cookbook, one of my favourites. I substituted caster and brown sugar for coconut sugar, a lower GI version.
Note: To peel the peaches we scored them with a cross and placed them in boiling water for 30 seconds and peeled them in cold water.
185g (6.5 oz or 1.5 cups) plain (all-purpose flour)
1 1/2 teaspoons baking powder, plus an extra 1/2 teaspoon
125g (4.5oz) butter, chilled and diced
230G (8 oz or 2 cups) coconut sugar
3 ripe peaches, peeled and sliced into wedges
90g (3 1/4 oz or 3/4 cup) raspberries – fresh or frozen
2 teaspoons natural vanilla extract
1 egg, lightly beaten
185ml (6fl oz or 3/4 cup) milk
1. Preheat the oven to 180C (350F/Gas 4). Grease and line the base of a 20x30cm (8x12in) baking tray.
2. Mix the the flour and baking powder into a large bowl and then rub in the butter with your fingertips. Stir in sugar. Press half the mixture over the base of the tin. Lay the peaches over the top and sprinkle with raspberries.
3. Add vanilla extract, extra baking powder, egg and milk to the rest of the base mixture and stir well - don’t worry too much about lumps. Pour evenly over the top of the peaches and raspberries and bake for 1 hour. Cool and then cut into squares to serve.
image the indigo crew