Some can't-fail puddings for the High Holy-Days
It's Yomtov and you want to make something special for dessert. You've scanned the recipe books but nothing excites you. Hopefully this gorgeous combination of slightly-spiced, easy-to-make sponge, super-moist with peaches, honeyed apples or mangoes, covered with a cloud of crisp chewy meringue will fit the bill. Or just make the cake and top it with streusel, but try the meringue recipe - it makes wondrous, toffee-flavoured meringues that never fail, or create a large meringue case which will keep for weeks wrapped in polythene or in a tin.
To accompany, serve poached nectarines. They look elegantly decadent sitting in a glass bowl and will wait until needed. Use one fruit per person. Place the washed fruit in a microwave-proof bowl add a tin of peaches or strawberries in juice, a dash of kiddush wine if you wish for an extra kick, even a split vanilla pod for a cheffy touch. Microwave for approximately 10 minutes and check for tenderness with a sharp knife - they may need another few minutes, in that case, turn them over and change their positions to ensure they have all had their bases in the liquid.
Now the cake - its moist secret is the one-and-a-half tins of peaches that are included in the mixture - the quantity make two cakes, but it's easy to make - a rubbed-in mixture that freezes well, so it is worth making twice the quantity; although the meringue topping will not freeze. If you prefer apple and honey, substitute the whole tin of peaches with 500g (1lb) peeled and cored eating apples and stew with the fruit and juice of the half tin of peaches, the juice and rind of half a lemon and a generous tablespoon of honey. Or for a truly exotic extravagant taste - well it is Yomtov - process two 400g punnets of prepared fresh mango with the juice and rind of one unwaxed lemon and a teaspoon of vanilla extract and crush two cardamom pods, remove the husks and grind with a mortar and pestle.
