This is a wonderful Latin American pudding made with sponge soaked in three types of milk – regular, condensed and evaporated. Serve it in the middle of the table for guests to take a scoop along with a bowl of extra fresh fruit.
Ingredients
Method
Main
1.Preheat oven to 180C and lightly butter a 3-litre baking dish. Sift flour, baking powder and ½ tsp salt into a bowl. Whisk eggs and 165gm sugar in an electric mixer on high speed until thick and pale (7-8 minutes). Transfer to a large bowl, fold in flour mixture and vanilla, then fold in butter. Spoon into prepared baking dish, smooth top and bake until golden brown, and a skewer inserted comes out clean (30-35 minutes).
2.Whisk milks in a jug to combine. Poke holes all over cake using a skewer, then pour milk mixture over cake and set aside to cool.
3.Whisk cream and remaining sugar to soft peaks, spread over cake, top with peaches and serve.
