First, mix up the batter as it needs to rest for a few minutes. Put the flour, sugar and baking powder in a mixing bowl and whisk in the milk and vanilla extract until you have a smooth batter. Set aside.

Put the butter in a glass or ceramic baking dish as wide as possible that will still fit in your large air fryer. Add the drained peaches and pop the dish in the air fryer, set to 200oC, for 5 minutes, to melt the butter and get the dish and the peaches hot (this will help cook the batter from below).

Once the 5 minutes are up, give the peaches and butter a quick stir, then dollop the batter into the dish in spoonfuls, spreading it out over the dish. You want a cobbled effect, so you should be able to see some peach between each dollop and it’s not a solid pool of batter on top.

Turn the temperature down to 160oC and cook for 16–17 minutes, until the batter is cakey, and risen and golden on top and the peaches are meltingly soft.

Sprinkle a little demerara sugar over (or just leave it as is) and serve with ice cream or custard, if you like.