• Prep Time 15 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 125g butter
  • 75g soft brown sugar
  • 1/2 tsp vanilla essence
  • 2 eggs
  • 1 tbsp cherry brandy (liqueur)
  • 145g self-raising flour, sifted
  • 70ml sour cream or plain yoghurt
  • 3 passionfruits
  • 100g canned sliced peaches in natural juice, well drained and cut in smaller slices


  1. Preheat oven to 180°C. Lightly grease four one-cup capacity ramekins.
  2. Beat butter, sugar and essence until pale and creamy. Add eggs, one at a time, beating well after each addition. Stir in cherry brandy.
  3. Fold in sifted flour and stir gently to combine. Add sour cream or yoghurt and passionfruit pulp.
  4. Spoon batter into ramekins until three-quarters full. Top with 2 slices of peaches. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes then dust with a little icing sugar. Serve warm.

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