2 tbsp. maple or light corn syrup
3/4 lb. fresh peaches (or canned peaches), sliced
1/2 c. butter
1/2 c. sugar
2 eggs
1/2 tsp. baking powder
1 1/4 c. flour
A little milk

1. Grease a cake tin and put a round of waxed paper on the bottom. Spread golden syrup over the paper and arrange the peach slices over the golden syrup.

2. Cream the butter and sugar and beat in the eggs.

3. Sift together the baking powder and the flour and stir into the butter and sugar mixture. Add enough milk to give a soft dropping consistency.

4. Spoon the mixture onto the peaches and bake in a 400 degree oven for 35 to 40 minutes or until well risen and brown.

5. Turn the pudding upside down and serve warm. Serves 6.