Peach Teacake

I rarely get in the mood for baking as I find it quite labourious - precise measurements on the ingredients, followed by washing up.

My recipe is modified from the Sheila's Pudding recipe found in Jamie Oliver's The Naked Chef Takes Off. Mine isn't heavy like a pudding, and is more like a cake.

The ingredients :

• 1 can of peaches
• 1/2 cup sugar**
• 1 cup self-rising flour
• 1/2 tsp vanilla essence
• 2 eggs
• 150 g butter (unsalted)

Note : oven to be pre-heated to 180 degree celsius
**you can lessen the sugar amount and add in some syrup leftover from the canned peaches, and in which case, you should add a little more flour

• Grease the baking pan with some butter, and dust with some flour. Lay the peach halves into the pan

• In a bowl, add the eggs, sugar, butter and vanilla essence

• Whisk the ingredients till light & fluffy

• Add the flour (sift it)

• Fold the flour in, and mix thoroughly

• Spread the mix over the peaches and even it out

• Bake at 180 degree celsius for 45 mins . The pretty patterns on the surface are due to lesser batter that sit over where the peaches are, so if you want your cake to look pretty, arrange the peach halves well in the pan first

• Remove from oven, and serve with hot custard or something cold, like vanilla ice-cream

• Burp!

Wait! If you still have some syrup left from the canned peaches, use it in place of sugar for your morning or afternoon tea. Mmmmmmmmmm ...