This is such an easy recipe and one that is my go-to if I have unexpected afternoon tea guests. It’s fast, delicious, wonderfully vibrant and a recipe that you can bake all year round. Simply use 500 g of canned sliced peaches and frozen raspberries if the fresh equivalents are out of season. You can, of course, swap out the peaches and raspberries for pears, blueberries or strawberries to create a delicious and warming afternoon treat.

INGREDIENTS:

• 185 g self-raising flour

• 170 g caster sugar

• 125 g unsalted butter, at room temperature

• 2 large eggs, at room temperature

• 80 ml full-cream milk

• 1 ½ teaspoons vanilla extract

• 4 yellow peaches, sliced into 2 cm wedges with skins on

• 125 g fresh raspberries

• Double cream, to serve

 METHOD:

1. Preheat the oven to 180°C. Grease a 22 cm round springform tin or 33 cm x 23 cm x 6 cm rectangular tray tin with baking paper and non-stick cooking spray.

2. Place the flour, sugar, butter, eggs, milk and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed until combined (this takes about 30 seconds). Increase the speed to high and beat for 2–3 minutes, or until thick and pale.

3. Spoon the batter into the prepared tin and smooth the surface with the back of a spoon. The batter won’t look like much at this stage, but don’t worry as it rises beautifully in the oven.

4. Arrange the peaches and raspberries on top of the batter, pressing down gently.

5. Bake for 30 minutes, or until golden and a skewer inserted in the centre comes out clean.

6. I love to serve this warm, straight from the oven, with a generous dollop of double cream. Store leftovers in an airtight container in the fridge for 2–3 days.

Recipe by Charlotte Ree. Find her website here, follow her on Instagram here and, for a special Christmas treat for the sweet-toothed foodie in your life, buy her newly released Just Desserts cookbook here.