• 1 large egg
• ½ cup white sugar or substitute
• 1 cup cake flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup milk
• 3 tbsp butter
• 1 tsp vanilla essence
• 2 tbsp sugar
• 1 tsp cinnamon
• 410g tinned peaches in fruit juice

For the Sauce:

• 1 cup juice of the tinned peaches
• 1 tbsp maizena (cornflour)
• ½ cup sugar - optional
• 2 tbsp butter
• 1 tbsp squeezed lemon juice
• 1 tsp grated lemon rind

Heat the oven to 180℃

• Grease a oven dish with butter as not to stick to the surface.

Method:

• Beat the egg and sugar until light and fluffy.
• Sift the flour, salt and baking powder into the egg mixture.
• Warm the milk in a saucepan with the butter. Add the vanilla essence and pour over the egg, sugar and flour mixture and mix carefully.
• Add the mixture into the prepared baking dish and spread evenly.
• Open the can of peaches, drain in a bowl, set aside the juice.
• Place the peaches one by one on top of the mixture.
• Sprinkle with the cinnamon and sugar.
• Place in the oven and bake for aproximately 30 to 40 minutes.

Making the sauce:

• Mix the peach juice and maizena well and bring to the boil. Let it simmer for 2 minutes or more to thicken.
• Remove from the stove, add the butter, lemon juice and rind.
• Spread this sauce over the warm pudding.
• Serve hot or cold with custard, cream or ice cream. ENJOY!