Gluten-Free Peach & Almond Steamed Pudding

Step 1: Grease a 8 cup capacity metal pudding basin with lid and line base with baking paper and then spoon 1/2 the jam into base of prepared basin.

Step 2: Using an electric mixer, beat butter, sugar and vanilla for 5 minutes or until light and fluffy and then add the eggs, 1 at a time, beating to combine after each addition.

Step 3: Sift buckwheat flour and baking powder over butter mixture and add almond meal and mil and then fold until just combined.

Step 4: Spoon mixture over jam in basin and smooth top and secure with lid and place in a large saucepan and carefully poor enough boiling water into the pan to reach halfway up the side of the basin and then cover and place over medium heat and bring to the boil and then reduce heat to low and simmer for 1 hour 30 minutes, topping with boiling water when necessary.

Step 5: Remove pan from heat and carefully lift basin from water and place on a board and stand for 10 minutes.

Step 6: Meanwhile cut peach slices in half to create thin wedges and pat dry with paper towel to remove moisture.

Step 7: Place remaining am in a frying pan over medium heat and cook, stirring for 2 minutes or until bubbling and then add peach slices and cook, stirring occasionally for 1 to 2 minutes or until heated through.

Step 8: Carefully remove lid from basin and turn pudding onto a serving plate and spoon over peach mixture and serve with cream.