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Peach & redcurrant sour cream ring
- 3 ripe peaches , skinned, halved and stoned
- 5 tbsp peaches conserve
- 100g fresh redcurrants
- 250g self-raising flour
- 1 tsp baking powder
- 175g butter , softened
- 175g golden caster sugar
- 2 eggs , beaten
- 1 tsp vanilla extract
- 4 tbsp milk
- 170ml pot soured cream
Directions:View on BBC Good Food
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