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Thursday, 26 September 2013

Peach Tipsy Cake Like Mother Used to Make

This delicious, combination of peaches, sherry, double cream, and raspberry jam , make a mouth watering cake, the addition of sherry, making it a bit of a naughty treat, when I was a lad.

A peach Tipsy Cake made into a Hedgehog shape image

Ingredients- serves 6

. 50 g. / 2 oz. butter
. 50 g. / 2 oz. sugar
. 1 egg beaten
. few drops of vanilla essence
. 23 ml. / 1 1/2 tbs. milk
. 75 g. / 3 oz. self raising flour, sifted
. 1 x 450 g. / 1 lb. can peach halves
. 50 ml. / 2 fl. oz. sherry
. 75 g, / 3 0z. raspberry jam, warmed
. 150 ml. / 5 fl. oz. double cream. stiffly whipped


. Cream the butter and sugar together till fluffy.
. Gradually beat in the egg, then the vanilla and milk.
. Fold in the flour to form a smooth batter.
. Pour into a well greased 18 cm. / 7 inch sandwich tin and put into the oven preheated to moderate ( 180*C  / 350*F or Gas Mark 4 ). Bake for 20 minutes, or until it springs back when lightly pressed in the centre.    Cool in the tin.
    Drain the peach halves and reserve. Mix 50 ml. / 2 fl. oz. of the the can liquid with the sherry and pour  over the cake.
. Leave until all the liquid has been absorbed. Transfer to a plate and arrange the peach halves over the top.
. Brush with the warmed jam. Spoon the cream into a piping bag with a star nozzle and pipe around and between the peaches.