Tinned peach cobbler Ingredients 3 x 410g tins of peach slices in juice 1 heaped tablespoon raspberry jam red wine vinegar 150g plain flour 1 heaped teaspoon baking powder 150g unsalted butter (cold) 150g caster sugar, plus extra for sprinkling 1 teaspoon vanilla essence ½ teaspoon ground cinnamon 1 free-range egg 300ml double cream, to serve Method 1-Preheat the oven to 160ºC/325ºF/gas 3. 2-Drain the peaches in a sieve over a medium pan, tipping the fruit into a 25cm x 30cm roasting dish. Place