Page 76 - Demo

76 Peach MelbaPreparation time:1 hour 40 (including leaving the pastry to rest)Serves: 12IngredientsFor the pastry:150g plain flour75g unsalted butter50g icing sugar1 egg yolkPinch of saltFor the filling:300ml double creamTin of peach slices in fruit juice (not syrup)For the icing:200g icing sugar4 tbsp of peach juice from the tinOrange food colouring pasteThis is another Mackem classic that isn%u2019t seen so frequently now as in decades past. It%u2019s time a new generation is introduced to the Sunderland cream cake.Instructions1. Put the flour and butter in a bowl and rub together with your fingertips until it looks like breadcrumbs. Add in the icing sugar, a pinch of salt and the egg yolk. If the pastry isn%u2019t sticky enough to form a ball, add 1 tablespoon of water. Make it into a ball, then flatten it out into a circle. Wrap it in cling film and chill for 30 minutes.2. Pre heat the oven to 180%u00b0C/160%u00b0C fan oven. Grease a 12 hole bun tray and line each with a cup cake case and pastry. Press the pastry against the bottom and sides and trim off the excess.3. Prick the bases of the pastry a number of times. Line them all with grease proof paper, place some ceramic baking beads in each and chill for 10-15 minutes.4. Place in the oven for 15 minutes, then remove the beads and bake for a further 7 minutes. Place on a cooling rack and allow them to cool fully before filling.5. Whisk the double cream in a bowl until it becomes stiff and holds its shape. Drain the peach slices, keeping the juice, and pat the slices with kitchen paper to dry.6. Place 1 slice in each of the tart cases, then top with cream, making a cone shape (a palette knife helps do this). Leave some space between the cream and the top of the cases so that there is room for the icing.7. In a separate bowl sift the icing sugar, then add the peach juice 1 tablespoon at a time until it forms a thick icing mixture. Take the orange colouring paste (works better than the liquid version as it doesn%u2019t add extra liquid to the mixture) and mix until the colour is even.8. Pour the icing over the peak of the cake, and let it run down as evenly as possible. Let it set then enjoy.Gan git posh: Make a pineapple melba by swapping the peach for pineapple and using yellow food colouring.Cannet be boshed: Buy one from the Penshaw Tea Rooms.