Peach Upside-Down Pudding

• 1 large tin peach slices
• 75 g (3 oz) butter

Drain the peach slices. Melt the butter and brown sugar over a moderate heat in the cake pan or baking tin. Remove from heat and arrange peach slices in rows on top of the butter/sugar mixture in the bottom of the pan.

Sift the flour, baking powder and salt together. Beat the egg yolks in a large bowl till pale yellow and fluffy. Add the sugar gradually, beating well after each addition