Rum and Raisin Pancake Pudding recipe
information
375 calories per serving
ingredients
200 g (7 oz) plain flour
3 eggs
pinch of salt
375 ml (13 fl oz) mineral water
50 g (2 oz) butter
3 tablespoons sugar
400 g (14 oz) cottage cheese, sieved
50 g (2 oz) raisins
1/2 vanilla pod
1 egg yolk
1 tablespoon rum
4 tablespoons soured cream
50 g (2 oz) toasted flaked almonds
3 eggs
pinch of salt
375 ml (13 fl oz) mineral water
50 g (2 oz) butter
3 tablespoons sugar
400 g (14 oz) cottage cheese, sieved
50 g (2 oz) raisins
1/2 vanilla pod
1 egg yolk
1 tablespoon rum
4 tablespoons soured cream
50 g (2 oz) toasted flaked almonds
method
1. Sift the flour into a bowl and beat in the eggs, salt and mineral water to make a smooth batter. Cover and leave to stand for 20-30 minutes. Grease an ovenproof dish.
2. Heat the butter a little at a time in a large frying pan and fry the batter to make 4 large pancakes, keeping each pancake warm as it is cooked.
3. Beat the sugar into the cottage cheese until smooth. Wash the raisins in hot water, pat dry and fold into the mixture with the pith from the vanilla pod, the egg yolk and rum.
4. Cover the pancakes with the filling, roll up the pancakes and arrange them in the baking dish.
5. Pour the soured cream over the pancakes and bake on the middle shelf of a moderately hot oven (200°C, 400°F, gas 6) for 20 minutes.
Sprinkle with the almonds before serving.
2. Heat the butter a little at a time in a large frying pan and fry the batter to make 4 large pancakes, keeping each pancake warm as it is cooked.
3. Beat the sugar into the cottage cheese until smooth. Wash the raisins in hot water, pat dry and fold into the mixture with the pith from the vanilla pod, the egg yolk and rum.
4. Cover the pancakes with the filling, roll up the pancakes and arrange them in the baking dish.
5. Pour the soured cream over the pancakes and bake on the middle shelf of a moderately hot oven (200°C, 400°F, gas 6) for 20 minutes.
Sprinkle with the almonds before serving.
serving amount
serves 8
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