Oooooh peaches! Beautiful peaches! I bought two packs, And the very next day, I wake up to see them turning to mush before my very eyes. I am determined not to throw them out!
I start flicking through my cookery books – peach salsa, chilli and peach jam, peach jam. They all sound delightful but require ingredients I don’t have and am not bothered to go to the shops to buy.
I’ll make buns. I know the flavour I want and work backwards from that. I wonder ‘Will they be too sweet?’ ‘Will they be too wet?’ Will they rise?’ I persevere and they turn out delicious.
I cooked some in paper bun cases and some in a traditional muffin tin. The ones in the paper cases rose beautifully, the ones in the tin not so much. They all tasted the same – yum!
3 soft peaches, peeled, cored and cut into small pieces
4 oz, soft unsalted butter
6 oz caster sugar
2 medium eggs, beaten
8 oz self-raising flour
1 tbsp cinnamon
½ tsp salt
4 tablespoons, almond flakes
1. Preheat the oven to 180 C (Fan)
2. Set out 16 paper bun cases
3. Sift the flour, cinnamon and salt together
4. Cream the butter and sugar together until pale
5. Add in the beaten eggs until combined
6. Add in the peaches and nuts
7. Fold in the flour in three stages
8. Divide into the bun cases
9. Bake for 20 minutes in the middle of the oven
10. Test with a skewer to see if they are cooked through
11. Remove from tin and allow to cool on a wire rack