Peach and cherry upside down cake

nredients: 3 large peaches 6 glac cherries tbsp butter tbsp soft brown sugar or the spon e mi ture 170g self-raising flour 170g softened unsalted butter 170g golden caster sugar 3 large eggs 1 tsp baking powder splash of milk o ser e single cream or custard ethod: Remove the skin of the peaches by blanching them for 30 seconds. Then halve them by cutting along the natural line and removing the stone. Preheat the oven to 350F 180C Gas mark . In a round cake pan about 22–2 cm diameter, (depending on the size of your peaches, they should fit in a single layer on the base), melt the 1 tbsp of butter, along with the 1 tbsp of soft brown sugar. Once the sugar has melted into the butter take it off the heat. Arrange the peach halves by placing a single glac cherry in the centre of each peach half and inverting the peach half (flat-side down) on top of the butter sugar mixture in a single layer. Cream the softened butter and golden caster sugar until light and fluffy. Then add a single whisked egg at a time, along with a spoonful of self-raising flour, to stop the mixture from curdling. Sift in the remaining self-raising flour, along with the baking powder, and fold into the mixture. If the cake mixture feels too stiff and dry, add a splash of milk to loosen it. Spoon the mixture over the peaches and level the top using a palette knife. Bake in the oven for 0– 5 minutes. Check to see if the cake and peaches are cooked through by inserting a skewer or tooth pick. The skewer should have little resistance getting through to the base of the cake tin. Leave to cool in the tin for 10 minutes. Then place a serving plate on top of the cake tin and turn upside down. There may be some sticky juice present, just drizzle over the cake so that it gets soaked in. Serve it warm with your choice of cream or custard.