Crumb towers is now home to two adorable pains in the bum, called Peach and Muffin. They prevent any work being done by being cute and fuzzy, destructive, pooping in corners and sitting on the keyboard. It may be half way through August, but I honestly didn’t forget about cake and icecream of the month, I just never got round to posting anything!
Ice cream of the month was refreshingly tangy Gooseberry and Clotted cream. Follow the usual recipe, subsituting clotted for double cream. Gently cook 150g of gooseberries until soft, push through a sieve and add 6 heaped tbsp of sugar. Add to the custard and freeze as usual.
Of course, cake of the month had to be Peach Muffins (see what I did there?)
A fluffy muffin, studded with chunks of fresh peach and drizzled with a peach schnapps glace icing. You want the peach to be on the firm side, if it’s too ripe it will just taste insipid when baked. Tinned peaches are also fine.
- 10oz (300g) plain flour
- 3 tsp baking powder
- ½ tsp salt
- 1 egg
- 8 floz (240ml) milk
- ½ tsp almond essence
- 3floz (90ml) vegetable oil
- a couple of peaches, skinned and chopped or 5 oz (150g) tinned peaches, drained and chopped
Makes 8 – 12
Prepare the muffin tin. Preheat the oven to 190°c (170 fan, 375°F, gas mark 4)
In a large bowl, sift together the flour, salt and baking powder. Stir in the sugar.
In another bowl, beat together the oil, egg and milk. Stir in the almond essence and peach chunks.
Pour the wet ingredients into the dry ones. Stir (don’t beat) until only just combined. Divide the mixture between the cases and bake for about 20 mins. They should be golden brown on top.
If you want to make a glaze, mix 6 tbsp of icing sugar with peach schnapps or peach juice to make a runny icing. Spread about 1 tsp over the top of each muffin while still warm.
Peaches were first cultivated in China and spread to Europe via Persia.