Did you ever read Each Peach Pear Plum by Janet Ahlberg? I used to read it aloud to my little brother when he was small, and it was one of the first books we regularly read to Arty too. It’s got a lovely lilting rhyming structure, and beautiful illustrations.

It was also the inspiration for this yummy, yummy cake recipe.

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Peach pear plum cakes

  • 1/2 a ripe pear, peeled, cored, and cut into 12 slices
  • 2 ripe plums, peeled, de-seeded, and cut into 12 slices
  • 1 ripe peach peeled, de-seeded, and cut into 12 slices
  • 1/4 cup brown sugar
  • 225g butter, softened, plus extra for greasing tin
  • 125g caster sugar
  • 100g raw sugar
  • 225g self raising flour
  • 4 eggs
  • 2 tsp vanilla
  1. Preheat oven to 180°c.
  2. Thoroughly grease a 12 hole muffin tin.
  3. In a medium to large mixing bowl, beat butter, caster sugar, raw sugar, and vanilla until light and fluffy.
  4. Add eggs, one at a time, beating until combined.
  5. Sift flour in, and stir in thoroughly.
  6. Sprinkle approx 1-2 tsp of brown sugar into the bottom of each section of the muffin tin, then arrange one slice of each fruit on top.
  7. Spoon cake batter evenly over the fruit.
  8. Bake for 20-25 minutes, until cakes are golden brown on top, and spring back when lightly pressed.
  9. Allow to cool  little before turning out. Any fruit that sticks to the tin can be removed and replaced with a knife or spoon.
  10. Serve warm or cooled.

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Those four eggs make for the most mellow and rich sponge, which is complimented perfectly by the combination of fruity flavours on top. These make a delicious morning or afternoon tea, or a fantastic dessert when served with a scoop of ice cream or a generous dollop of custard.

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