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Peach and blueberry streusel cake

Peach and blueberry streusel cake

Bursting with peaches and blueberries, this summery tray bake would be a tasty addition to a picnic basket.

Ingredients

For the crumble topping
For the cake
For the jam

Preparation method

  1. For the crumble topping, place all of the crumble ingredients into a large bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Set aside.
  2. For the cake preheat the oven to 180C/350F/Gas 4. Grease a 23cmx30cm/9inx12in baking dish with a little of the butter
  3. Sift the flour into a bowl and stir in the sugars. Rub the butter into the flour mixture until it resembles breadcrumbs. Stir in the baking powder, salt, egg yolks and milk and stir until well combined.
  4. Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Fold the egg whites into the cake mixture.
  5. Spoon the cake batter into the baking dish and scatter over the blueberries and peach slices.
  6. Sprinkle over half of the crumble topping and bake for 40-50 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes.
  7. Meanwhile for the jam, heat the peaches and the juice from the can, blueberries, sugar, flour and juice in a saucepan over a medium heat until boiling. Reduce the heat and simmer for 8-10 minutes, or until the mixture is thick and jammy. Remove the pan from the heat.
  8. Spread the jam over the cake and sprinkle over the remaining crumble topping.
  9. Return the cake to the oven and bake for a further 8-10 minutes, or until the topping is crisp and golden-brown.

Chocolate, hazelnut and banana bread and butter pudding

Chocolate, hazelnut and banana bread and butter pudding

A classic bread and butter pudding is given a chocolatey twist. It’s still really easy to make and even better when made a day or two in advance.

Ingredients

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Grease a large baking dish with butter.
  2. Bake the reserved brioche crusts in the oven until golden-brown. Remove the crusts from the oven and crumble into breadcrumbs. Mix the breadcrumbs and chopped nuts together in a bowl. Set aside.
  3. Use 50g/2oz of the chocolate and hazelnut spread to spread the reserved brioche cubes and place them into the baking dish.
  4. Add the banana slices and chocolate and mix until well combined.
  5. Heat the remaining chocolate and hazelnut spread, milk and cream in a saucepan, stirring continuously until well combined.
  6. Meanwhile, whisk the eggs and sugar together in a large bowl. Whisk in the cream mixture until well combined.
  7. Pour the chocolate custard over the bread mixture and set aside for 30 minutes, pressing the bread into the custard occasionally.
  8. Bake the pudding in the oven for 10 minutes, then sprinkle over the breadcrumb mixture and bake for a further 25 minutes, or until golden-brown and the custard has just set.
  9. Remove the pudding from the oven and set aside to stand for at least 10 minutes.
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