ingredients
serves 4 - 6
sunflower oil, for brushing
1 tbsp soft brown sugar
4 medium peaches, halved and stoned, or canned peach halves
8 walnut halves
for the base
1/2 cup whole wheat flour
1/2 tsp Baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 cup molasses sugar
1 egg
1/2 cup skimmed milk
1/4 cup sunflower oil
method
1. Preheat the oven to 350°F. For the topping, brush the base and sides of a 9 inch round springform cake pan with oil. Sprinkle the sugar over the base.
2. Arrange the peaches cut-side down in the tin with a walnut half in each.
3. For the base, sift together the flour, Baking soda, ginger and cinnamon, then stir in the sugar. Beat together the egg, milk and oil, then mix into the dry ingredients until smooth.
4. Pour the mixture evenly over the peaches and bake for 35 - 40 minutes, until firm to the touch. Turn out onto a serving plate. Serve hot with yogurt or custard.
