Maple and Peach Pudding Cake

Instructions

1. Preheat the oven to 180 °C (350 °F).
2. In a pot of boiling water, blanch the peaches for 3 to 4 minutes. Cool under cold running water to stop the cooking, and then peel under cold water. Cut the peaches in half and remove the stone. You will need 9 peach halves.
3. Place the peach halves in the bottom of a 20-cm (8-inch) square baking dish.
4. In a bowl, cream the butter, sugar and vanilla with an electric mixer until light and fluffy. Beat in the eggs.
5. In a bowl, sift together the flour and baking powder. Stir the dry ingredients into the previous mixture alternately with the milk. Spread the batter over the peaches.
6. In a saucepan, heat the maple syrup. Remove from the heat before it boils. Pour over the batter.
7. Bake in the middle of the oven for 30 to 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Serve warm or cold.