3 glace cherries
3 Tbsp (40 g) unsalted butter, melted
250 ml milk
3 medium size eggs
2/3 cup (150 g) 5 oz sugar
pinch of salt
3 3/4 cups (375 g) self-raising flour, sieved
1/2 x 5 ml spoon Mixed Spice (All Spice / Pumpkin pie spice)
75 g currants, sultanas (golden raisins) and raisins - Combined
oil for frying
100 g raisins
2/3 cup (150 ml) 1/4 pt water
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
juice of 1 lemon
1 vanilla pod, split
500 g tub fresh ready made custard (cup custard (see below)
15 ml spoon dark rum
Extra thick double cream (heavy cream) - optional
3 Tbsp (40 g) unsalted butter, melted
250 ml milk
3 medium size eggs
2/3 cup (150 g) 5 oz sugar
pinch of salt
3 3/4 cups (375 g) self-raising flour, sieved
1/2 x 5 ml spoon Mixed Spice (All Spice / Pumpkin pie spice)
75 g currants, sultanas (golden raisins) and raisins - Combined
oil for frying
100 g raisins
2/3 cup (150 ml) 1/4 pt water
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
juice of 1 lemon
1 vanilla pod, split
500 g tub fresh ready made custard (cup custard (see below)
15 ml spoon dark rum
Extra thick double cream (heavy cream) - optional
accompaniments
(you may also need these recipes)
method
1. For the pancakes: Chop the cherries using the Braun chopper attachment. Place the melted butter, milk, eggs, sugar and pinch of salt in a bowl and blend together with the handblender. Finally add the flour, spice and fruit, continue to blend until a thick batter is achieved.
2. Heat a non-stick frying pan and brush with a little oil. Spoon in the batter allowing one 15 ml spoon per pancake. Cook for 2-3 minutes, turning over when small bubbles appear on the surface. Cook for a further 2 minutes before removing from the pan and repeating the process with the remaining mixture.
3. Cover the pancakes with a tea towel to prevent them from drying out.
4. For the raisin syrup: Simmer all the ingredients together in a small saucepan over a moderate heat for approximately 5-8 minutes, then remove the vanilla pod and blend to a puree. Pass through a sieve.
5. To serve: Gently reheat the pancakes in a low set oven, heat the custard according to the pack instructions then fold in the rum. Take individual plates and stack 3-4 on each plate, spoon around the rum custard, drizzle with the raisin syrup and finish with cream if desired
2. Heat a non-stick frying pan and brush with a little oil. Spoon in the batter allowing one 15 ml spoon per pancake. Cook for 2-3 minutes, turning over when small bubbles appear on the surface. Cook for a further 2 minutes before removing from the pan and repeating the process with the remaining mixture.
3. Cover the pancakes with a tea towel to prevent them from drying out.
4. For the raisin syrup: Simmer all the ingredients together in a small saucepan over a moderate heat for approximately 5-8 minutes, then remove the vanilla pod and blend to a puree. Pass through a sieve.
5. To serve: Gently reheat the pancakes in a low set oven, heat the custard according to the pack instructions then fold in the rum. Take individual plates and stack 3-4 on each plate, spoon around the rum custard, drizzle with the raisin syrup and finish with cream if desired
serving amount
serves: 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
