This is the perfect dessert for our enclosing colder nights. The nectarines can be substituted with any stone fruit and it works equally well with apples and pears.

For the sponge
55gunsalted butter
55g caster sugar
55g self-raising flour
1 free-range egg

For the nectarines
30g unsalted butter
30g caster sugar
30g brown sugar
3 nectarines, cut into slices
1 lemon, zest only
icing sugar, to serve

Preparation method
Preheat the oven to 220C.

To make the sponge, cream the butter and sugar together in a food processor or by hand. 
Add the flour and egg and blend together.

To make the nectarines, heat the butter, caster sugar and brown sugar together in a medium non-stick frying pan until a caramel has formed.
Add the nectarine slices with the lemon zest and heat for a few minutes.
Pour the nectarines into a suitable size oven dish and pour the sponge mixture on top of the nectarines and transfer to the oven.

Bake for 15-20 minutes, or until the sponge is golden and springy to the touch, it is wonderful served warm with cream of any description or good quality vanilla ice cream.