Method

​1 Preheat the oven to 180°C/fan 160°C/gas mark 4. Line the bottom of a 20cm (8 inch) cake tin and butter the sides as well.

2 Melt the margarine on a low heat and stir in the brown sugar. Once melted, pour into the bottom of the cake tin and spread around evenly with a spatula or spoon. Arrange the fruit slices on top of the sauce.

3 To make the sponge: cream the butter or margarine with sugar (by electric whisk) until light, fluffy and pale in colour. Add the vanilla extract into the mix.

4 Beat in the eggs one at a time (then it won’t curdle the mix). Then add the gluten-free flour and milk (if the mixture is too thick and will not fall off the back of a wooden spoon) and give a final mix with the electric whisk.

5 Place the sponge mix on top of the peaches and spread evenly. Bake for 35-40 minutes. Stand for a few minutes before turning out.