This peach cobbler boasts just enough ginger to add a lovely flavour to an old fashioned recipe. Serve it hot with vanilla ice cream or fresh whipped cream.
4 cups fresh peaches pitted, peeled and sliced
¾ cup sugar
½ cup water
115 g butter
1 ½ cups self-raising flour
1 tsp baking soda
½ cup sugar
½ cup milk
1 cup buttermilk
½ tsp finely grated fresh ginger
¼ tsp ground cinnamon (optional)
Preheat oven to 180 degrees C.
Combine the peaches, ¾ cup sugar, and water in a saucepan and gently mix. Bring to a boil then simmer for 10 minutes. Remove from heat and set aside.
Place the butter in a 2.5 litre baking dish and pop in the oven to melt. You want to make sure the butter does not heat to the point of bubbling – just melted.
Combine flour, baking soda and ½ cup sugar in a bowl before slowly mixing in the milk, buttermilk and grated ginger. Pour batter over melted butter. Do not stir. Gently spoon fruit on top of the batter and pour over syrup. Sprinkle with ground cinnamon if using. During baking the fruit and juice go to the bottom and the batter rises. Bake for 30 to 45 minutes.
Scoop and serve with whipped cream or vanilla ice cream
If using canned peaches use juice from can instead of water.