Tinned Peach Melba Loaf

• porciones: Makes 1 loaf
• tiempo total: 50 minutes

Ingredientes

When I was a teenager, I used to work in a cafe that sold all of the old fashioned desserts - Banana Split, Knickerbocker Glory...and Peach Melba. When it was your birthday you were allowed to pick one to have on your lunch break. I always chose a Peach Melba.

So I thought I would make a peach loaf with all the gorgeous flavours of a melba - I even used tinned peaches to make it proper authentic!

This could not be easier or cheaper to make, and chances are you've probably got most of the ingredients already. This feels like a really wholesome, really old fashioned bake that I think you're going to love.

I have written up the recipe for this below, and I would love to know if this one's going on the list, A x

140g seedless raspberry jam

10ml boiling water

200g self raising flour

170g light brown sugar

1 tsp baking powder

400g tin of sliced peaches in syrup

1 egg

Instrucciones

Place the raspberry jam in a bowl, add the boiling water and give it a good stir until smooth.

Place the flour, sugar and baking powder in a mixing bowl. Stir until combined.

Tip the peach slices and syrup into a bowl. Use a slotted spoon to lift them out of the syrup and onto a chopping board. You'll need about a third of the peaches, the rest you can store in the fridge for another day!

Use a large knife to cut the peach slices into roughly 1cm pieces.

Place them in the mixing bowl with 2 tbsp of the peach syrup.

Add an egg and give it a really good stir with a wooden spoon until completely combined and light and fluffy.

Tip the mixture into a greased 2lb loaf tin.

Drizzle two thirds of the jam over the mixture and use a narrow knife to make swirls.

Bake in the oven for 40 minutes at 180C (fan) or until cooked through.

If the top is cooking a little too fast, cover it in tin foil.

Place on a cooling rack for around 10 minutes.

Cut into slices and serve with vanilla ice cream and a little more jam if you like.