4 Slices Panettone (or any thick cake, like madeira or treacle)
4 Peaches Halved and Stoned (or indeed any fruit with a fairly high sugar content, apple/pineapple work just as well)
Clotted Cream
Cinnamon
Icing Sugar
Equipment
1 Griddle Pan (a frying pan will do)
1 Dessert Spoon
The Good Bit
- Fry the peaches on each side until slightly burnt, this draws the sugar out and caramelises it, takes about 5 minutes.
- Under a grill, toast the panettone for 1-2 minutes on each side until golden, do this whatever cake you use, treacle cake is lovely heated in this way.
- Serve a slice of cake onto each plate, top with the fruit then dust over with the cinnamon, then dollop on the clotted cream (or whipped cream if you have to) and dust again with the icing sugar.
