Peach and Blueberry Boy Bait

Guaranteed to catch boys, men, whatever you’re after catching!

230g butter

250g plain flour

100g caster sugar

165g soft brown sugar

2 tsp baking powder

1 tsp salt

3 large eggs, separated

240ml whole milk

225g fresh blueberries

1 x 225g tin of sliced peaches, drained weight

210g fresh blueberries

1 x 225g tin of sliced peaches, drained weight

65g caster sugar

1 ½ tbsp plain flour

1 ½ tsp lemon juice

110g self raising flour

70g butter

85g brown sugar

½ tsp cinnamon

2 tbsp Demerara sugar

Preheat the oven to 180c/160c Fan/ Gas Mark 4.  Will serve a hungry family so half quantities if there are only a couple of you!
So, to start, place the flour in a large mixing bowl and rub in the butter using your fingertips or a pastry blender.  The mixture will be quite thick and pasty!

Stir in the sugars and mix well.

Add in the baking powder, salt, egg yolks and milk and give it another good mix.

At this stage it will look something like this gloopy mess – don’t worry!

Can I just add here – my Mum bought me the fab pink spoon – isn’t she lovely!
Put the three egg whites into another clean large bowl and with an electric mixer whip until they are at the soft peak stage.  They will gently hold their shape when they are ready.

Now with the electric mixer whizz up the cake batter to give it a much more even texture – whisk for about two minutes until the worst of the lumps are gone.

Add one third of the beaten egg whites and stir in with a metal spoon.  A metal spoon is best for cutting through the mixture and combining the egg whites without knocking too much air out of them.  Add another third and repeat until all the egg white is combined with the cake mixture.

Grease and flour a shallow pyrex or casserole dish,  I’m using one that measures 12” x 9” but any with a 2 litre capacity will be fine.
Add the cake mixture to the prepared dish.

Remove any stalks and leaves from the blueberries, if washing them now you will need to make sure they are dried thoroughly.
Scatter the blueberries and the drained peaches on the top of the cake mixture.

Now this needs to go into the oven for 45-50 minutes, when done it will be golden brown on top and slightly springy to the touch.
Whilst we’re waiting for it to bake we can make the jammy layer for on top.
Put all the ingredients in a pan.  The lemon juice quantity is approx the juice of half a lemon.

Heat over a low heat, stirring occasionally, for about 7 minutes.  You can mash down the fruit as it cooks but not too much – chunky is good!  Just watch it doesn’t catch on the bottom of the pan.
For the crumble topping rub in the butter to the flour using a pastry blender or your fingertips, stir through the sugar and cinnamon.
When the cake is done remove it from the oven and top with the peach and blueberry jammy mix you have made.

On top of the jammy layer place the crumble mixture and top that with the final 2 tbsps Demerara sugar.

Pop it back into the oven for another 15 minutes until the crumble is golden brown.

Best served with custard…and let me know how it goes down with the boys!

Ruth Clemens Baker
Ruth Clemens, Baker Extraordinaire

Finalist on BBC2 The Great British Bake Off

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43 Responses to Peach and Blueberry Boy Bait

  1. Lucie says:

    This looks very scrummy!

  2. Ruth says:

    Yum! And clearly, from the masses of fruit that's involved, it is very VERY good for you! How many of your five a day do you think a generous portion ticks off? 😉

  3. Victoria Plum says:

    This looks WONDERFUL! I think I have just put on a stone looking at it 🙂

  4. Yvette says:


  5. Anonymous says:

    Just dashing out to buy blueberries!!

  6. Sarah says:

    looks delicious!! Would you recommend any other fruit combinations, or is this the best? x

  7. RedSnapperUK says:

    Yipeeeeeeeeeeeeeeeee!! It has made it on here like you said it would. I can't wait to make it! Thanks heaps Ruth! xo

  8. Abbie says:

    That looks amazing! I might just have to try this little recipe out!

  9. Red// T:Laye says:

    Literally cant wait to make this. TOMORROW. x

  10. Anonymous says:

    Thanks Ruth! Can't wait to make this but I will have to wait until the weekend – Only 4 more days!!

  11. ginkotree says:

    i cant WAIT to try this, been waiting for your recipe since i watched you make it! fab! xxx

  12. Raisin'Cookies says:

    Yum! My husband wants this instead of birthday cake this year. Thanks for posting the recipe!!!

  13. Miblo says:

    You've caught me, Ruth. This looks horrendously delicious.

  14. Gloria says:

    Well that's Sunday's dinner taken care of – beef and onion pie followed by this yummy scrummy looking dessert – thanks Ruth!

  15. Kitty M says:

    Yum this looks delish Ruth and I loved watching and being inspired by the Great British Bake Off! So much so I joined the Daring Bakers Challenge last month 🙂

  16. Salsa Verde says:

    Hi Ruth,
    When I saw you baking that recipe in the programme, my mouth was watering and I'm glad you published the recipe now. I'll give it a try soon and then, I'll invite you to see the results in my blog!!

  17. Happy Cook says:

    I have been watching the great british bake off every week, but coudn't watch the finals ( i recorded them and watche it yesterday evening) so a big Congragulations. I know I am a bit late to congratulate you.

  18. Anonymous says:

    here is a pic of my effort, haven't tried it yet but lookig forward to giving it a go, its was very easy to make.

    Only issue is the crumble topping, mine didn't come out as fine as i'd have liked

  19. Anonymous says:

    Made this for Sunday tea today – wow! we love it with custard – yummy! I have a very happy other half – thanks Ruth! He's been wanting to try it since you baked it on the show.

    I baked a half quantity version and I think its turned out just lovely – just needed slightly less time for the cake stage – about 35-40 mins for my oven.


  20. lindyloo says:

    Oh DEAR !! just started today with the boozy fruit, 2 questions 1. when I added my booze to the sugar syrup it started to crystallise I just whisked and strained it and added to the fruit anyway 🙁 WHY ?? 2. Silly question you don't say keep the fruit in the fridge, should I or shouldn't I ? oops 3. when is the latest I should make my cake ? thanks Ruth xx

  21. Ruth says:

    Linda, any time for making the cake, feeding should be for about 6 weeks but less will be fine so it's whatever that fits in with your schedule x

  22. Cookworm says:

    I just finished a huge portion of blueberry and peach boybait, I wish I had scrapped the main course I made and just had two portions of pud! It was fantastic and I'll definitely be making it again for my family at Christmas as a treat 🙂

  23. Anonymous says:

    it sounds delicious!! Just one question – would the cooking times be different without the sponge cake underneath? thanks x 🙂

  24. Ruth says:

    If you just wanted the fruit layer miss out the sponge recipe steps, not time adjustments needed x

  25. Catalina McCall says:

    Oh WOW Ruth!! Just made this a few days ago; the full recipe for my husband and I and ate it ALL during two days! It is so delicious that we ate it by itself!
    Thank you!
    Catalina xx

  26. Anonymous says:

    Hi Ruth,

    I made this last night for my boyfriend. He absolutly loved it, I can certainly understand the name now! Di you come upo with this fantastic recipe yourself?



  27. Ruth says:

    Charlotte – glad it went down well. The name for the pud came from recipe that was invented in the 1950s by a young girl for a competition which was basically the sponge with added blueberries, I added the peaches and the jammy layer and crumble x

  28. Anonymous says:

    Does it have to be fresh blueberries? I seem to be struggling, could I use frozen? really looking forward to having a go at this!!

  29. Ruth says:

    Nope go with frozen – they will work really well – add them still frozen xx

  30. Madeline says:

    OMG! This has just come out of the oven and is a giant bowl of melt in the mouth deliciousness. I think I shall have to be very careful who I give it to if it is going to live up to its name. Don’t just look at the recipe – bake it people. Confession – I had to use frozen blueberries as fresh are so enormously expensive at this time of year. I defrosted them and patted them dry and also had to allow for a little longer for the base to cook as they are wetter than fresh ones but it’s still absolutely amazing. I understand now why Paul Hollywood looked like he’d marry you on the spot when he tasted this. I’D have married you on the spot too 😀

  31. hera howells says:

    I live in NZ and they’ve just been showing Bake off.Loved it!And made this boy bait last week.So delicious,didnt catch any boys but that meant all the more for me.

  32. Sallie says:

    Hi Ruth Loved this pudding but the bottom cakey layer was really heavy and solid, is this normal?

  33. sallie says:

    Thanks for your advice. It still got eaten though but tasted lovely with a crunchy topping xx

  34. Pingback: The Pink Whisk’s Peach and Blueberry Boy Bait |

  35. Farah says:

    Ruth, thanks for putting this recipe up, it was easy to follow and tasted great… all the boys loved it so it’s name is very appropriate!
    Just saw the first season of GBBO which was fab and was desperate to find the recipe will defo recommend and try your other recipes too.
    thanks again

  36. jayne says:

    How much butter in at the start?! Eeek i totally made a mistake! I put 70g in and then when i went to make the crumble i realised the 70g was for this and not the main bake!

  37. Cindy says:

    I have the same question about the butter! anyone know?

  38. Odelle Smith says:

    I had never heard of ‘Blueberry Boy Bait’ until now, so pleased I did, great that I can use frozen blueberries, birds ate mine!
    That’s my weekend sorted thanks, Cheese Crust Pie, Blueberry Boy Bait to follow with lots of double cream…Love the addition of crumble topping, makes it a special dessert for any occasion. Thanks Ruth x Odelle Smith x

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