Baked Pear & Caramel Pancake Pudding
Serves 4 in an 8” flan dish
Ingredients:
3-4 Conference pears
75g butter
100g light brown muscovado sugar
1 x star anise
Pancake Batter
100g plain flour
Pinch of salt
1 medium egg
300ml whole milk
Method:
- Preheat oven to 200C (fan)/220C Gas Mark 6
- Peel, core and quarter the pears
- In a large pan heat the butter and sugar until melted
- Add the quartered pears and star anise to the pan and simmer over a low heat for 5 minutes, turning the pears in the sauce occasionally
- Remove from the heat and transfer the pears and caramel sauce to a flan dish
- To prepare the batter, place the flour and salt in a bowl
- Beat the egg lightly with a fork, make a well in the centre of the dry mixture and add to the bowl with a little of the milk. Stir well to combine adding milk gradually until all of the flour is worked in
- Beat well adding the remaining milk. The batter should be the consistency of single cream
- Pour the batter over the pears and bake in the oven for 25-30 minutes until the middle is set and the top is golden
- Serve warm.
Ham hock, Gruyere and Duck Egg Spelt Galettes
Serves 6
Ingredients:
Pancake batter
60g stoneground spelt flour
65g plain flour
2 eggs
150ml whole milk
150ml water
1 large pinch salt
2 tablespoons flavourless oil or melted butter
Topping
180g good quality Gruyere
270g cooked ham hock
6 medium duck eggs (or hen’s eggs)
Salt & pepper
1 bunch flat–leaf parsley, finely chopped
Method
- To make the batter, whisk the ingredients together till smooth
- Pre-heat your grill to high
- Put a pan over a medium-high heat. Once warm, spoon in just enough batter to cover the base of it
- Once cooked on one side, flip the pancake and sprinkle on the cheese and ham hock, leaving a gap in the centre. Crack in the duck egg, sprinkle over salt and pepper and place the pan under the grill
- Once the egg is cooked and the cheese melted, remove the pan from the grill, slip onto a plate, sprinkle some parsley over and serve.
Healthy - Spelt and buttermilk baby pancakes with poached dried fruits, Greek yogurt and honey
Serves 8-10
Ingredients:
Pancake batter
30g stoneground spelt flour
30g plain flour
1 medium egg
140ml buttermilk
1 tablespoon flavourless oil or melted butter
1 large pinch salt
Topping
200g organic dried dark apricots
200g prunes
200g dried figs
Water to cover
1 vanilla pod
1 large pinch of toasted flaked almonds per pancake
1 dessert spoon 0% Greek yogurt
1 teaspoon runny honey
1 Earl Grey tea bag (optional)
1 Cinnamon stick (optional)
Method: