Ingredients Jump to Instructions ↓

  1. 60g / 2 1/4oz castor sugar - for the caramel

  2. 410g can peach halves in syrup, drained, but keep

  3. 50ml / 2fl oz syrup from the tin

  4. 2 pinches salt

  5. 200g / 7oz self raising flour

  6. 70g / 2 1/2oz castor sugar

  7. 150ml / 1/4 pint milk

  8. 2 medium eggs

  9. 40g / 1 1/2oz unsalted butter, melted

Instructions Jump to Ingredients ↑

  1. Place 60g / 2¼ oz sugar into the slow cooker stoneware and cook on the hob over a low heat until the sugar melts and turns a light caramel. Add the peach halves to the dish, round side down. Mix the salt, flour and 70g / 2½oz sugar in a large bowl. Add the milk, eggs and 50ml / 2fl oz syrup and beat to a light batter but do not overbeat. Meanwhile place the stoneware onto the heating base. Brush the inside of the stoneware with melted butter, then add the remainder to the batter mix. Pour the batter mix over the caramel peaches. Place the lid on top and cook on Low for 2-3 hours, or on High for 1-2 hours. Once cooked carefully run a knife around the outside of the muffin, place a small plate on top and carefully invert onto the plate.


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