LSRUS: Recipe of the Month May 2024-E-Swap

"Sunny side up" fried egg cake

Ingredients: 3 Eggs 200g butter or vegetable oil 200g sugar 200g wheat flour 1 sachet vanilla sugar 1 sachet baking powder 2 sachet vanilla pudding mix 750ml milk 2 cans peaches 2 sachets fruit tart glaze

Make a sponge cake dough of the first 6 ingredients. Spread the dough on a greased baking tray. Bake ob 175 degree celsius for 25 minutes. When baking is done, let the cake cool down to room temparature.

Cook vanilla pudding with the milk and pudding mix. Spread the pudding on the cake while it is still warm.

Drain the peaches, keep the juice from the can for the glaze. Place the halves of the peaches on the pudding. Make the glaze with the peach juice and the fruit tart glaze mix and spread the glaze over the peaches and pudding.

When everything is cooled down cut the cake into peaches so that it looks like there is a sunny side up egg on each piece. You can use the same recipe for cup cakes.

🍑 Peach Sorbet 🍑

1 pound ripe peaches - peeled, pitted, and chopped

2 tablespoons lemon juice

½ cup water

½ cup white sugar

Directions Blend peaches in a blender until smooth. Measure out 1 ½ cups peach purée into a medium bowl. Stir in lemon juice immediately and refrigerate.

Combine water and sugar in a small saucepan and bring to a boil. Stir until sugar is dissolved, about 1 minute. Remove simple syrup from heat and let cool to room temperature, then refrigerate until chilled, about 1 hour.

Pour chilled peach purée and simple syrup into an ice cream maker and freeze according to the manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Crazy Crust Peach Cobbler

INGREDIENTS

1 cup sugar

1 cup flour

1 teaspoon baking powder

1⁄2 teaspoon salt

1⁄2 cup margarine

1 egg

1 21 oz can peach pie filling or 21 oz peaches in heavy syrup

DIRECTIONS

Sift sugar, flour, baking powder and salt together. Mix in melted margarine. Add egg and mix. Pour fruit into ungreased 8 inch square pan. Pour batter over fruit. Bake at 350 degrees for about 1 hour. Test topping with a toothpick after 50 minutes to test for doneness.

Ladies didn't realise my email was playing up till I went on today wondering why I wasn't getting notifications.. In the process of fixing now and then email should let me resend and then I'll pop it here too. So sorry

So I thought we had to do both and my email isn't working cos phone hence why I was waiting to post here.

So i have never cooked peaches but I love trifle so here is my recipe.

PEACH TRIFLE

Ingredients: 2 jelly flavours of your choice (I use mango and any other one I feel like at the time) 1-2L vanilla custard 500g thickened cream Rectangular cake (if I can I prefer marble or jam sponge) Decorating topping (optional) 1L TIN PEACHES

BEFORE PREPARATION make jelly at least say before so it sets
(Can buy pre-made but they are more watery) If wanting to make own cake It needs to be cool so make a before a day minimum

-Use a large desert or punch bowl

HOW TO MAKE -Pour 1/2 L vanilla custard in the bowl - Get the cake of your choice, slice it down the middle (removing any icing as you won't want it in your Trifle). With the bottom part of the cake and cut into small squares (I use a rectangular cake so I get anywhere between 12-16 pieces depending on the size I cut) -place pieces of cake on the custard circling the outside to inside so all areas have cake. - Add cut up jelly in any pattern you prefer - Whip your thickened cream and layer half over the dish. - get your tin of sliced peaches and drain juice into a cup (I do not use the juice as it makes it too soggy) Pour whole tin into bowl. A little juice left over in tin with peaches is fine. - (optional) can do more jelly here if you desire) -Grab the last half of the custard and pour it over evenly. - layer the rest of the whipped cream over top to make the top layer. - (optional) For added colour put sprinkles or any decorated topping on top to finish it off.

Set in fridge for minimum 1hour Will last in fridge for 2-3days before going to soggy and watery.