Peach Cobbler

200g Angas Park Dried Peaches

3/4 cup water

2 tablespoons sugar

90g butter

1/2 cup sugar, extra

1/2 teaspoon vanilla essence

2 eggs, beaten

1 1/4 cups self-raising flour

1/4 cup milk

Place peaches in a small saucepan, add water and stand to soak for 10 minutes.
Bring to the boil, stir in sugar and cook on low with lid on until soft, about 10 minutes. Place peaches and syrup into a greased ovenproof dish.
Cream together the butter and extra sugar until fluffy. Add vanilla and beat in the eggs, a little at a time. Fold in the sifted flour and milk, stir lightly until all is incorporated. Pour over peaches.
Bake in a moderate oven at 180ºC for 30-35 minutes, until cake topping is cooked.
Serve warm with cream or custard.