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What you need:

1 1/ 2 oz / 40 g butter
2 oz / 50g soft brown sugar
1 x 14oz tin of peach slices ( drained)

4oz / 100g butter or margarine
4oz /100g castor sugar
2 eggs
4oz / 100g self raising flour.

What you do:

Preheat the oven to 180C / 350F / gas mark 4.

Grease a 8 inch / 23 cm sandwich / cake tin.

in a saucepan melt the butter, then stir in the brown sugar. Pour into the greased tin.
Arrange the peach slices into the mixture ( butterscotch).
Cream together the butter & sugar until light & fluffy, then slowly beat in the eggs (1 at a time), adding a little flour each time.
Fold in the rest of the flour.
Pour the mixture on top of the peaches,spreading evenly.
Bake for around 30 mins.
Leave to cool for around 10mins before turning it out onto a plate.
Serve warm.

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What you need:

4oz / 100g butter.
4oz / 100g light brown sugar.
2 beaten eggs.
4oz/ 100g no soak dreid apricots ( chopped)
2 tbsp / 30ml chopped stem ginger
4oz / 100g self raising flour.
1tp / 5 ml bking powder.
2 tbsp / 30 ml milk.
fresh apricots slices for decoration.

What you do:

Cream the butter & the sugar together until light & fluffy. Then gradually beat in the eggs.
Coat the apricots & ginger in the 2tbsp of the flour & put aside.
Fold the remaining flour& baking powder into the creamed mixture & gently mix in the milk & the flour coated apricots & ginger..
Spoon the mixture into a greased 2 pint /1.25 pudding basin, level of the surfave then cover with clingfilm.
Microwave on full power for 4 1/2 – 5 minutes then leave to stand for 5 mins.
Turn out onto a warmed plate.
Decorate with the apricot slices & serve with cream or custard.

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