Pages, Cornish Pastie, Tripe and Onions,Meat Loaf, Christmas Pudding, Steak and Kidney Pie and Pudd

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

Method

. 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.