Peach Melba Slice



The Recipe:

1 tin peaches
3 tbsp raspberry jam
1 1/2 cups plain flour
1/2 cup caster sugar
10 tbsp 'Flora Cuisine' (or melted butter/marge)
4 tbsp creme fraiche or sour cream

Make it:

Slice the peaches, pat with kitchen towel to remove excess moisture and stir in the creme fraiche to coat. Meanwhile mix the flour sugar and flora/butter until it resembles claggy sand:

.....and press it firmly into a deep dish lined with baking paper. Bake at 160' for approx 20 mins (it does not need to brown!)
When baked allow to cool for about 10 mins, then spread with the jam. Tumble the peach mixture on top, level it out a bit and whack it back in the oven for about 25 mins. The creme fraiche will look a bit like a soft set custard when you get it out. Allow to cool for a bit before removing from the dish and slicing up. Eat warm or cold.