Brown Butter Caramelised Peach Cobbler

• 50g butter
• 2 x 420g tinned peaches, drained
• Zest of 1 lemon
• 100ml milk plus 30ml for brushing the dough
• 5ml vanilla essence
• 1 free-range egg
• 280g cake flour
• 140g butter, chilled and cubed
• 140g caster sugar
• 1 teaspoon baking powder
• 2 Tablespoons brown sugar
• Whipped cream or clotted cream, to serve

Preheat the oven to 180°C fan-assisted.

For the filling, melt the 50g of butter until it starts to brown and foam; swirl it so it doesn’t burn. Drain the peaches and reserve the syrup for later. Add the drained peaches to the brown butter and fry for a minute or two until they caramelise. Remove from the heat, sprinkle the lemon zest into the peaches, and divide the peaches between four La Collection Petits Fours Petite Casseroles.

For the dough, whisk together the milk, vanilla, and egg. Place the flour and butter in a large mixing bowl and rub until coarse breadcrumbs are formed. Add the caster sugar and baking powder and mix well. Add the wet ingredients to the flour mixture and mix until a dough is formed. Divide the dough in spoonfuls between the four casseroles, brush with milk, and sprinkle the brown sugar over. Bake for 30-35 minutes until golden and cooked through. Serve with whipped cream or clotted cream.