John Whaite served up a delicious peach upside down cake on Steph’s Packed Lunch.

The ingredients are: 410g tin peach slices in syrup, ½ the tin self-raising flour, lightly packed (or 120g), ½ the tin caster sugar (or 150g), ½ tsp baking powder, Pinch salt, 1/3 tin sunflower oil (or 135g), plus extra for greasing, 2 large free-range eggs, ¼ tin milk (or 100g) and 1 tin custard, to serve.

See recipes by John in his book titled:A Flash in the Pan: Simple, speedy stovetop recipes available from Amazon now.