Peach gingerbread cobbler
Ingredients
- 815g can peach halves in natural juice
- 1/2 cup milk
- 1/4 cup golden syrup
- 40g butter, melted
- 1 egg
- 1/2 cup brown sugar
- 2 cups plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- whipped cream, to serve
Method
- Step 1 - Preheat oven to 200°C. Drain peach halves, reserving 1/4 cup juice. Place peaches, cut side up, in a shallow, 5-cup capacity baking dish. Pour over reserved juice.
- Step 2 - Whisk milk, syrup, butter, egg and sugar in a bowl until well combined. Sift flour, baking powder, bicarbonate of soda, ginger and nutmeg over milk mixture. Using a large metal spoon, fold in dry ingredients (take care not to overmix).
- Step 3 - Spoon batter over peaches, leaving some of the peach uncovered. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Serve warm with cream.
