Instruction

• Heat oven to 190C/170C fan/gas 5
• Butter a wide shallow ovenproof dish
• Blend the cornflour with the orange zest and juice, and put in a large pan with the sugar
• Halve, stone and slice the peaches and add to the pan
• Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3-4 mins
• Remove from the heat, stir in the blueberries and tip into the prepared dish
• Tip the flour into a mixing bowl and add the 50g butter
• Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half the sugar
• Mix the remaining sugar with the cinnamon and set aside
• Add the milk to the dry ingredients and mix to a soft dough
• Turn out onto a lightly floured surface and knead briefly
• Roll out to an oblong roughly 16 x 24cm
• Brush with melted butter and sprinkle evenly with the spicy sugar
• Roll up from one long side and cut into 12 slices
• Arrange around the top of the dish, leaving the centre uncovered
• Bake for 20-25 mins, until the topping is crisp and golden
• Serve warm