Sheila'S Peach Pudding - cooking recipe

Ingredients

6 ripe peaches or 6 nectarines, halved and stoned
2 tablespoons demerara sugar
1 vanilla pod, scored lengthwise and seeds removed
125 g butter
125 g caster sugar
2 large free-range eggs
125 g self-raising flour

Preparation

Preheat oven to 180 degrees C/350 degrees F/gas 4.
Put the peaches in a saucepan with the demarara sugar, the vanilla seeds and 4 tablespoons of water.
Simmer for 5 minutes and then place into a well-greased and lightly-floured ovenproof dish or bowl.
Beat together the butter, caster sugar and eggs until light and fluffy.
Add the flour, mix thoroughly and spread over the peaches (leave some peaches peeping through).
Bake for 45 minutes.
Remove from oven and serve hot with custard, or something cold like vanilla ice cream or creme fraiche.