Food

Upside Down Peach Cake

Baking • Sweet

This cake is delicious both for tea or pudding. I love it with a huge serving of clotted cream. It has a remarkably light texture. You can use any kind of peach.

1

Topping

  1. Preheat your oven to 180°C.
  2. Place the Butter in the cake pan and melt in the oven.
  3. Make a small cross on each fruit and add your Peaches to a bowl of boiling water for 6mins.
  4. Peel the Peaches and slice them into eighths.
  5. Add the Sugar to the melted butter and mix.
  6. Arrange the Peach slices on the butter sugar mix.
2

Cake

  1. Combine the Flour, Baking Powder and Salt and set aside.
  2. Cream the Butter and Sugar until light and fluffy.
  3. Add the Egg and Vanilla and mix until combined.
  4. In intervals add the Milk and then the Flour Mix, a quarter at a time.
  5. Carefully spread the cake mix over the Peaches and bake for 40-50mins.
  6. Cool on a wire rack for 10mins and then turn out and serve straight way.

The cake is delicious alone, with clotted cream or vanilla ice-cream however if you want to make it a bit more decorated you can also make sugar crystallised rosemary to the top. If you want to do this make it first so that it can dry while you bake the cake.  For more details about crystallising I have written a whole piece about it.

You can serve the cake reheated too. Just pop it in 160°C oven for 10mins.

3

For Decortation

  1. Lightly loosen your Egg White by beating it lightly – avoid creating bubbles.
  2. Lightly brush each spring of Rosemary all over with the Egg White.
  3. Sprinkle with a spoon the Sugar all over the Rosemary till completely coated.
  4. Place on a dish to dry.
  5. Once crisp use to decorate the Cake.
Photos by Peony Lim
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Food

Black Scotch Eggs

Meat • Nibbles • Party Planning • Savoury • Sides

I have fed these to people of every walk of life, they are all united in telling me that they are the best scotch eggs they have ever had. They make the prettiest canapés but also work beautifully for lunch. The black pudding makes them slightly more rich but isn’t over powering. The meat is completely melt-in-the-mouth moist.

  1. Bring a pan of water to a rolling boil.
  2. Add the Quails Eggs with a slotted spoon, making sure none crack.
  3. Cook for 2 mins for a soft boil.
  4. Plunge the Eggs into ice water to cool.
  5. Peel all the Eggs, rinse in water and pat dry.
  6. In a large boil combine throughly the Black Pudding and Sausage Meat with plenty of Salt and Pepper.
  7. Beat an Egg in a bowl and prepare your Breadcrumbs in another, seasoning both well with Salt and Pepper.
  8. Turn your deepfat fryer on to 180°C (or heat a pan of oil deep enough for the eggs to be covered completely).
  9. Taking a large tbsp of Meat flatten it in your hand into a ruff rectangular patty about 0.5cm thick. Place the egg in the middle and carefully wrap the meat around to cover it completely. Making sure not to pop the soft boiled egg inside, firmly seal the meat on itself to ensure there are no gaps or holes.
  10. Roll the meat covered quails egg in the beaten egg, allowing the access to drip off, then roll and press the breadcrumbs on. Set aside ready for frying.
  11. Repeat with all your eggs.
  12. Add the eggs 4 at a time to your fryer – they should not touch and should be submerged.
  13. The eggs will need cooking until golden brown. This will take about 12-18mins.
  14. Serve immediately sliced in half to expose the runny yolk inside! I love them with onion marmalade.
Party Planning Tip

You can make large batched of these in advance and refrigerate them.

To reheat them, place them in an 190°C oven for 5mins.

Photos by Peony Lim
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