Stonefruit pudding cake

Tam West

This recipe takes a basic butter cake batter and turns it into a family friendly pudding, made with seasonal fruit. Ours is made with fresh stonefruit.

Ingredients

1 bowl	Stonefruit, peaches, nectarines and apricots, enough to half fill a baking dish (approximately 20 x 30cm) (Main)
1	Orange, zest and juice
2 Tbsp	Honey
1 knob	Ginger, finely grate as much as needed, according to taste
200 g	Butter, diced (Main)
200 g	Caster sugar
4	Eggs
1	Lemon, zested
⅔ cup	Desiccated coconut (Main)
200 g	Self raising flour, sifted
1 large handful	Slivered almonds

Directions

1. Preheat oven to 180C. Cut enough fresh peaches, nectarines and apricots, to half fill a baking dish (approximately 20 x 30cm). Toss fruit with the orange zest and juice, the honey and finely grated ginger.
2. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, incorporating well after each addition.
3. Add the lemon zest and the desiccated coconut. Fold in the flour and spoon this mix over fruit. Sprinkle generously with slivered almonds.
4. Bake for 30-40 minutes until sponge is golden and cooked through. Serve with cream or icecream.

More of Warren's butter cake baking

• Basic butter cake
• Layer cake
• Banana blueberry puddings