Peach sponge pudding and lavender custard

Peach Sponge Pudding

stewed peach halves, enough for the bottom of your pan
Spray oil
3 eggs
1/2 cup caster sugar
3/4 cup self-raising flour, sifted
1 tablespoon low-fat milk, hot

Give your dish a spray with oil. Place fruit in the bottom of the pan, cut side down.

Whisk eggs and sugar in an electric mixer for 4–5 minutes until very thick and creamy. With a spatula fold in flour and hot milk as lightly as possible. Pour over fruit to cover and bake for 25–30 minutes until golden brown and firm to touch. Serves 6.

Custard

The custard is nothing fancy, but the result is. It's just custard powder made up to how it says on the packet. 

Before you make the custard, take two cups of milk, drop in 4-5 lavender flowers for 30 minutes. Don't do it for longer than this, it will be too strong. Discard the flowers before you make custard.

I have put in a few strips of orange rind for 30 minutes into 2 cups of low fat milk, and has turned out quite flavoursome too, for something a bit different.