Peach and Blueberry Boy Bait

Guaranteed to catch boys, men, whatever you’re after catching!
Ingredients:
Cake

230g butter

250g plain flour

100g caster sugar

165g soft brown sugar

2 tsp baking powder

1 tsp salt

3 large eggs, separated

240ml whole milk

225g fresh blueberries

1 x 225g tin of sliced peaches, drained weight
Jam

210g fresh blueberries

1 x 225g tin of sliced peaches, drained weight

65g caster sugar

1 ½ tbsp plain flour

1 ½ tsp lemon juice
Crumble

110g self raising flour

70g butter

85g brown sugar

½ tsp cinnamon

2 tbsp Demerara sugar

Preheat the oven to 180c/160c Fan/ Gas Mark 4. Will serve a hungry family so half quantities if there are only a couple of you!
So, to start, place the flour in a large mixing bowl and rub in the butter using your fingertips or a pastry blender. The mixture will be quite thick and pasty!

Stir in the sugars and mix well.

Add in the baking powder, salt, egg yolks and milk and give it another good mix.

At this stage it will look something like this gloopy mess – don’t worry!

Can I just add here – my Mum bought me the fab pink spoon – isn’t she lovely!
Put the three egg whites into another clean large bowl and with an electric mixer whip until they are at the soft peak stage. They will gently hold their shape when they are ready.

Now with the electric mixer whizz up the cake batter to give it a much more even texture – whisk for about two minutes until the worst of the lumps are gone.

Add one third of the beaten egg whites and stir in with a metal spoon. A metal spoon is best for cutting through the mixture and combining the egg whites without knocking too much air out of them. Add another third and repeat until all the egg white is combined with the cake mixture.

Grease and flour a shallow pyrex or casserole dish, I’m using one that measures 12” x 9” but any with a 2 litre capacity will be fine.
Add the cake mixture to the prepared dish.

Remove any stalks and leaves from the blueberries, if washing them now you will need to make sure they are dried thoroughly.
Scatter the blueberries and the drained peaches on the top of the cake mixture.

Now this needs to go into the oven for 45-50 minutes, when done it will be golden brown on top and slightly springy to the touch.
Whilst we’re waiting for it to bake we can make the jammy layer for on top.
Put all the ingredients in a pan. The lemon juice quantity is approx the juice of half a lemon.

Heat over a low heat, stirring occasionally, for about 7 minutes. You can mash down the fruit as it cooks but not too much – chunky is good! Just watch it doesn’t catch on the bottom of the pan.
For the crumble topping rub in the butter to the flour using a pastry blender or your fingertips, stir through the sugar and cinnamon.
When the cake is done remove it from the oven and top with the peach and blueberry jammy mix you have made.

On top of the jammy layer place the crumble mixture and top that with the final 2 tbsps Demerara sugar.

Pop it back into the oven for another 15 minutes until the crumble is golden brown.

Best served with custard…and let me know how it goes down with the boys!