Heat the oven to 180 C, Gas 4. Grease and line a roasting tin 30 x 22.5 cm.

Skin and chop the peaches or nectarines.

Place the butter or margarine, flour, baking powder, sugar, eggs and milk together in a large roomy bowl and beat well for about 2 minutes until well blended. Gently fold in the chopped peach or nectarine pieces.

Turn the mixture into the tin and smooth the top, press the brambles into the mixture, distributing them evenly across the mixture.

Bake for about 35 minutes until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Don't let it get too dark as you will be returning it to the oven.

Turn the oven down to 160C, Gas 3.

Place the egg whites in a bowl and beat with an electric mixer until they form soft peaks. Add the sugar a spoon at a time whisking well until all the sugar has been used.

Spread the meringue over the cake and bake for 10 minutes until the meringue is firm to the touch and pale golden brown.

Leave to cool in the tin and when cold, cut into squares.