Method
- Preheat your oven to 220ºC/425ºF/gas 7. In a bowl, add the flour, salt and 3 tablespoons of caster sugar to the beaten eggs. Mix well, then put aside. Warm the milk in a saucepan until lukewarm, then stir this into the egg mixture. Grate in about ¼ of the nutmeg.
- Grease a shallow ovenproof dish with butter, put the drained peaches on the bottom then pour the egg batter over them. Dot the remaining butter on top in little knobs.
- Pop in the oven to bake for 25 to 30 minutes, until the egg has set but still has a slight wobble to it. Sprinkle over the remaining caster sugar and serve with a good spoonful of ice cream on the top. Absolutely delicious!
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