Peach Cobbler (Serves 6)

Ingredients

·         2 x 400g tins of Peaches in juice

·         4 teaspoons corn flour

·         200g/ 8 oz plain flour

·         3 teaspoons baking powder

·         50g/2 oz margarine

·         50g/ 2 oz caster sugar

·         50g/2 oz dried apricots, finely chopped

·         150ml/ ¼ pint milk

Method

1.       Grease a large pudding basin, or 3 small bowls, and add in the peaches. Squash the peaches between your fingers, to make a chunky mush, and then stir in the corn flour and half the juice from one can of the peaches.

2.       Now to make the cobbler topping, sift the flour and baking powder into a bowl and rub in the margarine until you have the consistency of breadcrumbs.

3.       Stir in the sugar and dried apricots, then add in the milk and mix lightly to form dough.

4.       Roll out the dough, using an extra dusting of flour to prevent sticking, and cut out rounds of the dough.

5.       Place the rounds on top of the peaches, adding an extra sprinkle of sugar to bring an interesting crunch to the topping.

6.       Put to Pudding, or puddings, in the oven at 160°C for 35- 40 minutes until they are golden and bubbling.

7.       Best served hot with custard, to warm you up on cold winter nights.

To add an extra flourish the cobbler topping can be cut out using different cutters, such as hearts or stars.