Well, it's been a while, I tried to write a recipe for vanilla ice cream the other day but realised I hadn't made it quite right and I want to make sure it's a good recipe before I share it with you. I've been home for reading week and, in honour of my dad's flying visit back, we cooked a roast - for which I made pudding. It's a great dessert as it involves both cake and raspberries; these are a few of my favourite things (when the dogs bite, when the bee stings ... sorry, got carried away there!) and because you have to spoon it into a bowl it counts as pud, unlike a proper cake. Unfortunately for me I decided to make the cake part by hand and remembered how much easier it is when you have machines to do it for you. If you make your own cakes with the bowl and spoon method then I commend you - you obviously have better arm muscles than I do (maybe I should work mine more at the gym)!
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| Creaming thee butter and sugar |
You can use either peaches or nectarines for the other part of the fruit, depending on what you can get in the supermarket. I prefer to use fresh fruit but so long as you drained them well I see no reason why you could use tinned fruit instead. Even if the cake looks cooked before the 40 minutes in the oven is up, don't take it out, like my one yesterday, it will still be liquid in the middle! Just put tin foil over the dish to stop the top from browning any more. I make mine in advance and reheat it in a low oven whilst we eat our main course, it saves on stress!
