This pudding is a cracker; it's great with any stone fruit.
200g unsalted butter
115g caster sugar
1 tsp baking powder
25g ground almonds
1 tsp ground cinnamon
60g self-raising flour
125g crystallised ginger, roughly sliced
whipped crème fraîche, to serve
100g brown sugar
4 firm peaches, cut in half, stones removed and sliced into wedges
In autumn or winter, use apples or pears cooked until tender, then added to the syrup. The pudding is also heaven with vanilla ice-cream or plain whipped cream.
Line a baking tray with greaseproof paper. Butter and lightly flour 8 bottomless moulds, about 7cm high and 7cm in diameter. Place the moulds on the tray and set aside.
To make the topping, dissolve the brown sugar in 60ml water and bring to the boil. Add the peach slices to the syrup and simmer very gently for about 5 minutes, turning once. Place on a tray to dry. Set the syrup aside for later.
Preheat the oven to 190°C.
To make the pudding batter, cream the butter and sugar together. Add the eggs. The mixture may appear to split at this point but keep beating and it will come back together. Combine the baking powder, ground almonds, cinnamon and flour and add to the batter. Add the ginger and mix thoroughly.
Place peach slices in the base of each mould. Fill the moulds two-thirds full with batter and bake for about 25 minutes, or until golden and springy.
Run a small knife gently around the inside of each mould and upturn onto a plate. Repeat with the remaining puddings. Drizzle some reserved syrup over the top. Serve with crème fraîche.