Traditional English Pancakes

Traditional English Pancakes

 

These traditional English pancakes are served with lemon and sugar – easy to prepare and easy to eat!

 

Traditional English Pancakes
Prepares: 6–8 large pancakes
 
  • Preparation time: 20 minutes
  • Standing time: 20 minutes
  • Cooking time: About 20 minutes

  • Ingredients
  • 115g (4 oz) plain flour/all-purpose flour (1 cup less 1½ tbsp)
  • pinch salt
  • 2 large eggs (U.K.)/extra large eggs (N.A.)
  • 300ml (10 fl oz) semi-skimmed/partly skimmed milk (1¼ cups)
  • 28g/1 oz butter, melted (2 tbsp)
  • 28g/1 oz butter for greasing (2 tbsp)

  • To serve
  • granulated sugar
  • 1 lemon, halved

  • You will also need a 25.5cm (10 inch) heavy gauge aluminium frying pan/skillet.


  1. Method
  2. First, melt 28g (1 oz) (2 tbsp) of butter and set aside to cool.

  3. Sift the flour and salt into a large mixing bowl and make a well in the centre.

  4. Beat the eggs in a bowl, then add the milk and cooled, melted butter. Gradually pour the mixture into the well of the flour while whisking with an electric whisk or a balloon whisk, incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the sides of the bowl using a silicon spatula and whisk again until all the mixture is smooth. Let stand for 20 minutes.

  5. Meanwhile preheat oven to 110°C/225°F/gas ¼, and place five plates in the oven to warm.

  6. Melt the remaining butter and pour into a small bowl. After cooking each pancake, smear the pan with a little melted butter, using kitchen paper, to keep it lightly greased. The pan should be lightly greased not running with butter.

  7. Get the pan really hot, then turn the heat down to a medium setting.

  8. Use about 3 tablespoons of batter for each pancake. (It is easier to measure this into a ladle or cup first to give a guide for the amount for each pancake.) Quickly tip the batter from the ladle or cup into the centre of the pan and, at the same time, tip the pan from side to side to get the base evenly coated. Cook the pancake for about 1 minute until the surface dries and the underside is golden.

  9. Flip the pancake over with a palette knife. Again, cook until the underside is golden which will need less time. Then slide out of the pan onto a warmed plate.

  10. Continue until the batter is finished. Overlap the pancakes on the warmed plate as you go. Keep them warm in the oven, covered loosely with foil.

  11. To serve, squeeze lemon juice over each pancake and generously sprinkle with sugar. It can then can be rolled up.

Updated: February 18, 2020

Pavlova

Pavlova

 

Pavlova
Prepares: 6–8 servings
 
  • Preparation time: 10 minutes, plus time to prepare the fruit
  • Cooking time: 1 hour
  • Standing time: 1 hour

  • Ingredients
  • 3 egg whites
  • 225g (8 oz) caster/superfine sugar (1⅛ cups)
  • ½ tsp cream of tartar
  • 1½ tsp vanilla essence
  • 2 tsp cornflour/cornstarch
  • 450g (1 lb) prepared fresh fruits
  • 2–3 tbsp Cointreau (with a winter pavlova)
  • 300ml (10 fl oz) double cream/whipping or heavy cream (1¼ cups)

  • For a summer pavlova
  • Prepare strawberries, raspberries and other seasonal fruits of your choice.

  • For a winter pavlova
  • Melon (scooped out into balls), kiwi fruit, grapes and oranges.


  1. Method
  2. Preheat the oven to cool, 140°C (275°F) (gas 1).

  3. Separate the eggs. In a clean, grease-free bowl, whisk the egg whites until just stiff.

  4. Gradually whisk in 170g (6 oz) of the sugar, a tablespoon at a time, whisking well between each addition until the meringue is stiff and shiny.

  5. Whisk in the cream of tartar, vanilla essence, and cornflour.

  6. Cut a sheet of baking parchment large enough to fit a large baking sheet. Draw a 24cm (9½ inch) oval onto the paper. Dab a little meringue in each corner of the baking sheet to secure the paper and stop it moving. Then place the paper on the baking sheet with the drawn oval side down.

  7. Spread the meringue inside the marked oval shape. Bake in the centre of the oven for 1 hour.

  8. Turn off the heat and allow to cool in the oven with the door slightly ajar.

  9. Meanwhile prepare fruits. Cut larger fruits into slices or segments. Cut any orange segments free from their connecting tissue with a small, sharp knife. You want to end up with all the fruits being of a similar size. Place them in a bowl as you prepare them.

  10. Sprinkle the fruit with the remaining sugar and, if making a winter pavlova, add the Cointreau. Allow to soak for 1 hour before serving.

  11. Carefully peel the paper off the pavlova then place it on a flat serving dish.

  12. Whip the cream until it will hold a soft peak and then spread over the meringue.

  13. Carefully spoon the fruit on top.

  14. Serve immediately.

  15. More pavlovas
  16. If you enjoyed this recipe, you might like to try these other pavlovas:
  17. Individual Banoffee Pavlovas
  18. Strawberry Pavlova
  19. Individual Chocolate and Raspberry Pavlova
  20. Easter Lemon Pavlova

 

Bread and Butter Pudding

Bread and Butter Pudding

 

A traditional English dessert where bread is buttered, then topped with a sprinkling of dried fruits, and then covered with a vanilla custard before topping with cinnamon and demerara sugar. It is then baked until the top is lovely and crispy.

 

Bread and Butter Pudding
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Standing time: 30 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 28g (1 oz) softened butter (2 tbsp)
  • 2 slices white bread
  • 2 tbsp currants
  • 2 tbsp sultanas
  • 2 tsp chopped mixed peel
  • 3 eggs, medium (U.K.)/large (N.A.)
  • 1 tbsp caster/superfine sugar
  • 300ml (10 fl oz) full-fat/whole milk (1¼ cups)
  • 1tsp vanilla extract
  • ½ tsp ground cinnamon
  • 2 tbsp demerara sugar

  • You will also need a 23 × 12cm (9 × 5 inch) shallow ovenproof dish


  1. Method
  2. Butter the bread and cut each slice into quarters.

  3. With the buttered sides uppermost, arrange the quarters over the bottom of the ovenproof dish, overlapping them to fit.

  4. Scatter the currants, sultanas and mixed peel on top.

  5. Then in a separate bowl, whisk together two of the eggs and the yolk only of the third. Whisk in the sugar and then stir in the milk and vanilla extract.

  6. Strain the custard and then gently pour over the bread.

  7. Sprinkle the top with the cinnamon and demerara sugar, and then leave for 30 minutes.

  8. Meanwhile preheat the oven to 180°C (350°F) (gas 4)

  9. Put the dish into a roasting tin/pan and then fill the roasting tin/pan with boiling water until it comes half-way up the sides of the dish. Bake for 45 minutes until the custard is set and the top is brown and crispy.

Updated: December 31, 2019

Baked Bananas in an Orange Sauce

Baked Bananas in an Orange Sauce

 

For a really quick dessert that is prepared and baked in just 15 minutes. Bananas are sliced and coated with butter, sugar and orange juice and baked with a sprinkling of cinnamon.

 

Baked Bananas in an Orange Sauce
Prepares: 4 servings
 
  • Preparation time: Less than 10 minutes
  • Cooking time: 8–10 minutes

  • Ingredients
  • 6 small or 4 large bananas
  • 55g/2 oz butter, melted (¼ cup, or ½ stick)
  • 4 tbsp light muscovado sugar/soft, light brown sugar
  • 1 orange, juice only
  • ground cinnamon

  • You will also need a medium size gratin dish


  1. Method
  2. Preheat oven to 200°C/400°F/gas 6.

  3. Thickly slice the bananas and spread over the base of the dish.

  4. Now pour the butter over the bananas, sprinkle over the sugar, then pour over the orange juice.

  5. Finally, add a little ground cinnamon.

  6. Bake in the oven for 8–10 minutes until tender and syrupy.

Updated: December 31, 2019

 

 

Floating Islands with Spun Sugar

Floating Islands with Spun Sugar

 

I saw Mary Berry create this recipe for floating islands on the Great British Bake Off Masterclass. I have always sprinkled cocoa powder over the meringue eggs (see here) but would certainly recommend this for a change.

 

Floating Islands with Spun Sugar
Prepares: 4 servings
 
  • Preparation time: 40 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • For the crème anglaise
  • 240ml (8 fl oz) full fat/whole milk (1 cup)
  • 180ml (7 fl oz) double cream/heavy cream (¾ cup)
  • ½ tsp vanilla bean paste or vanilla extract
  • 4 eggs, large (U.K.)/extra large (N.A.), yolks only (reserve 3 egg whites for the meringue)
  • 85g (3 oz) caster/superfine sugar (⅓ cup)

  • For the meringues
  • 3 eggs, whites only (reserved from the crème anglaise)
  • 85g (3 oz) caster/superfine sugar (⅓ cup)

  • For the spun sugar
  • 115g (4 oz) caster/superfine sugar (½ cup)

  • You will also need a deep sided sauté or frying pan/skillet with lid and four shallow dessert bowls.


  1. Method
  2. For the spun sugar
  3. Melt the sugar, without stirring, in a small stainless steel pan over a medium heat. Meanwhile, cover a rolling pin with parchment. When the sugar turns a deep golden-brown remove the pan from the heat. Leave to cool slightly, about 30 seconds, then, using the back of a fork or a whisk, quickly flick the caramel backwards and forwards over the rolling pin. (Take care as the sugar will still be very hot.) Gather the strands into a rough ball shape while gently pulling upwards and place on a clean sheet of parchment paper.

  4. For the poaching liquid
  5. This will become the crème anglaise. Pour the milk and cream in the sauté or frying pan/skillet and stir in the vanilla. Then bring to a gentle simmer over a low heat while making the meringue.

  6. For the meringues
  7. In a large grease-free bowl, using an electric hand whisk on fast speed, whisk the egg whites until stiff peaks form (or use the whisk attachment on a food mixer). Now gradually whisk in the sugar, one tablespoon at a time, until stiff peaks form and the meringue is thick and glossy. 


  8. Have a glass or jug of water to hand. Then using two metal tablespoons or serving spoons, shape large eggs from the meringue mixture, dipping the spoons in the water to help shape them and keep them smooth. The meringue should make 4 very large eggs. Place the meringue eggs in the poaching liquid as you form them. Cover the pan and, over a very low heat, poach the meringue eggs for about 8–9 minutes, flipping them halfway through. Make sure the poaching liquid simmers very gently. It must not boil or the meringues will puff up and then collapse. Using a slotted spoon, transfer them to a wire rack covered with paper towel to drain. 


  9. For the crème anglaise
  10. Strain the poaching milk through a sieve into a large jug. 


  11. In a large bowl, whisk the egg yolks and sugar together until pale and fluffy, about 2–3 minutes.


  12. Gradually stir in the warm poaching milk. Then pour the mixture into a clean heavy-based pan and cook over a very low heat for 3–4 minutes, stirring continuously, until smooth and thick enough to coat the back of a spoon. Remove from the heat.

  13. To serve
  14. Divide the crème anglaise amongst the dessert bowls and then float a meringue egg on top.

    Decorate with a ball of spun sugar.

Updated: December 29, 2019

Coffee Crème Brûlée

Coffee Crème Brûlée

 

Coffee crème brûlée – a lovely creamy coffee custard topped with caramelized sugar. This recipe gives two methods of creating the caramelized topping, with or without using a chef’s blowtorch.

 

Coffee Crème Brûlée
Prepares: 6 servings
 
  • Preparation time: 30–45 minutes
  • Cooking time: 25 minutes
  • Cooling time: 2 hours
  • Refrigeration time: 6 hours or overnight, plus 2 hours on the day of serving


  • Ingredients
  • For the custard
  • butter, for greasing
  • 4 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 
40g (1½ oz) caster/superfine sugar (3 tbsp)
  • 
½ tsp vanilla extract
  • 300ml (10 fl oz) single cream/table cream (1¼ cups)

  • 300ml (10 fl oz) double cream/whipping or heavy cream (1¼ cups)
  • 
3 tsp instant coffee granules or coffee essence

  • For the topping
  • 4 tbsp golden caster, granulated sugar, if using a chef’s blowtorch
  • 100g (3½ oz) caster/superfine sugar (½ cup), if not using a chef’s blowtorch

  • Note: If using a blowtorch, superfine sugar is finer than caster sugar and begins to melt too quickly once it is spooned onto the custard. Granulated sugar works better.

  • You will also need 6 × 150ml (5 fl oz) heatproof ramekins


  1. Method
  2. For the custard
  3. Preheat the oven to 160°C (325°F) (gas 3).

  4. Lightly grease the ramekins with butter and set to one side.

  5. Line a deep-sided ovenproof dish or roasting tin/pan with a layer of kitchen paper and sit the six ramekins on the paper (this prevents them from slipping).

  6. Then have a kettle of boiling water ready.

  7. Next pour both creams into a pan and heat until scalding.

  8. Remove from the heat and add the coffee granules stirring until dissolved, or just stir in the coffee essence.

  9. Leave to cool a little.

  10. Meanwhile put the egg yolks and sugar into a large bowl and whisk together.

  11. Gradually pour the cream into the bowl, while whisking at the same time, until the cream is blended into the egg mixture.

  12. Strain the custard into a jug and then divide amongst the six ramekins.

  13. Now carefully pour enough of the boiling water into the dish to come halfway up the sides of the ramekins.

  14. Bake in the oven for about 25 minutes. Check after 20 minutes as the custard still needs to have a slight wobble to it.

  15. Remove the dish from the oven and leave the ramekins in the water until the water has cooled.

  16. Then take the ramekins out of the water, cover them and refrigerate for at least 6 hours or overnight.

  17. For the topping, using a chef’s blowtorch
  18. Sprinkle about 2 teaspoons of sugar evenly over the custard in each ramekin, right to the edge, so that the custard is completely covered.

  19. Caramelize the sugar under a direct flame.

  20. Leave to cool and then refrigerate for two hours before serving.

  21. For the topping, without using a chef’s blowtorch
  22. First, have a piece of parchment paper ready on the counter top.

  23. Next, put the sugar in a stainless steel pan and add just enough water to dampen the sugar.

  24. Place over a low heat and stir the sugar until completely dissolved.

  25. Then increase the heat to medium–high and, without stirring, leave the sugar to bubble fiercely. When the bubbling lessens and the sugar has turned a pale straw colour it will be ready.

  26. Carefully, pour the caramel onto the paper (it will be extremely hot) and leave it to become cold.

  27. Now turn the grill/broiler to high and leave for 5 minutes to get really hot.

  28. The caramel will have hardened on cooling. Break it into small pieces and blitz in a food processor or blender until there are really fine granules, finer than caster sugar (just like superfine sugar).

  29. Sprinkle evenly over the custard in each ramekin, right to the edge, so that the custard is completely covered.

  30. Put the ramekins on a baking tray as close to the heat as possible. Cook for less than a minute, not letting the sugar burn. The heat just needs to melt the sugar.

  31. Leave to cool and then refrigerate for two hours before serving.

Updated: November 4, 2019

Classic Crème Brûlée

Classic Crème Brûlée

 

These crème brûlées are so creamy they make just the perfect dessert. Egg yolks, sugar and cream flavoured with vanilla make the creamy custard, and it’s topped with brittle caramel.

I have shared two methods for creating the caramelized topping, one using a chef’s blowtorch and the other using the grill/broiler.

 

Classic Crème Brûlée
Prepares: 6 servings
 
  • Preparation time: 25–40 minutes
  • Cooking time: 25 minutes
  • Cooling time: 2 hours
  • Refrigeration time: 6 hours or overnight, plus 2 hours on day of serving


  • Ingredients
  • For the custard
  • butter, for greasing
  • 
4 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 
40g (1½ oz) caster/superfine sugar (3 tbsp)
  • 
½ tsp vanilla extract
  • 300ml (10 fl oz) single/table cream (1¼ cups)
  • 
300ml (10 fl oz) double/whipping or heavy cream (1¼ cups)

  • For the topping

  • 4–6 tbsp golden caster/superfine sugar, if using a chef’s blowtorch
  • 100g (3½ oz) caster sugar/superfine sugar (½ cup), if not using a chef’s blowtorch

  • You will also need 6 x 150ml (5 fl oz) (⅔ cup) heatproof ramekins


  1. Method
  2. For the custard
  3. Preheat the oven to 160°C (325°F) gas 3.

  4. Lightly grease ramekins with butter and put to one side.

  5. Boil a kettle of water. Meanwhile, line a deep-sided ovenproof dish or small roasting tin/pan with a layer of kitchen paper and sit the six ramekins on the paper (the paper prevents the ramekins from slipping).

  6. Next pour both creams into a pan and heat until scalding. Remove from the heat and leave to cool a little.

  7. While the cream is cooling, put the egg yolks, sugar, and vanilla extract into a large bowl and whisk to combine.

  8. Then gradually pour in the cream, while whisking at the same time, until the cream and egg mixture is blended together. Strain the custard into a jug and then divide amongst the six ramekins.

  9. Carefully pour enough of the boiling water into the ovenproof dish or roasting tin/pan to come halfway up the sides of the ramekins.

  10. Bake in the oven for about 25 minutes. Check after 20 minutes as the custard still needs to have a slight wobble to it. Remove the dish from the oven and leave the ramekins in the water until the water has cooled.

  11. Now take the ramekin dishes out of the water, cover them and refrigerate for at least 6 hours or overnight.

  12. For the topping, using a chef’s blowtorch
  13. Sprinkle 2–3 teaspoons of sugar evenly over the custard in each ramekin. The sugar needs to cover the custard completely.

  14. Now caramelize the sugar under a direct flame.

  15. Leave to cool and then refrigerate for two hours before serving.

  16. For the topping, without using a chef’s blowtorch
  17. First, have a piece of parchment paper ready on the counter top. Next, put the sugar in a stainless steel pan and add just enough water to dampen the sugar. Place over a low heat and stir the sugar until completely dissolved. Then increase the heat to medium–high. Without stirring, leave the sugar to bubble fiercely. When the bubbling lessens and the sugar has turned a pale straw colour it will be ready. Carefully, pour the caramel onto the paper (it will be extremely hot) and leave it to become cold.

  18. Now turn on the grill/broiler to high and leave for 5 minutes to become really hot.

  19. The caramel will have hardened on cooling. Break it into small pieces and blitz in a food processor or blender until there are really fine granules (finer than caster sugar). Sprinkle evenly over the custard in each ramekin, right to the edge, so that the custard is completely covered.

  20. Put the ramekins on a baking tray and place under the heat source, as close as possible. Cook for less than a minute, not letting the sugar burn. The heat just needs to melt the sugar.

  21. Leave to cool and then refrigerate for two hours before serving.

Updated: October 13, 2019

Vanilla Plum Pots

Vanilla Plum Pots

 

Vanilla Plum Pots
Prepares: 4 servings
 
  • Preparation time: 40 minutes
  • Chilling time: 3 hours
  • Cooking time: about 20 minute

  • Ingredients
  • 450g (16 oz) plums
  • 85g (3 oz) golden caster/superfine sugar (⅓ cup)
  • 1 vanilla pod, halved
  • 2 strips of lemon peel
  • 142ml (5 fl oz) double cream/whipping or heavy cream (⅔ cup)
  • 150g Greek yogurt (⅔ cup)
  • 4 rounded tsp dark muscovado/soft dark brown sugar
  • 14g (½ oz) blanched almonds (12)

  • You will need 4 glass dessert dishes for this recipe.


  1. Method
  2. Wash and stone the plums. If they are small, leave them halved but if they are large, cut into quarters. Put them in a wide, shallow pan with the sugar, one half of the vanilla pod, strips of lemon peel and 1 tablespoon water. Then bring slowly to the boil, stirring occasionally until the sugar has dissolved. Now reduce the heat to a gentle simmer and continue cooking until the plums are soft but still keeping their shape, about 10–15 minutes. Set aside to cool.

  3. Meanwhile, put the cream in a small pan with the remaining half of vanilla pod. Heat until it just begins to simmer and then pour into a bowl and leave to cool. Cover and chill until needed.

  4. Next put the almonds in a small frying pan/skillet and, over a gentle heat, toast until they are just beginning to turn colour and smell nutty. Toss them frequently. Leave to cool and then chop.

  5. Once the plums are cool, discard the vanilla pod and lemon strips. Test for sweetness. Adding 2 teaspoons of caster/superfine sugar if they are still a little tart. Spoon the plums and juice into the four glass dishes.

  6. Now remove the vanilla pod from the chilled cream and add the yogurt. Whisk gently until the mixture has softly thickened and holds its shape. Then spoon the cream mixture over the plums and level the surface.

  7. Sprinkle 1 rounded teaspoon of the muscovado/soft dark brown sugar over the cream in each pot.

  8. Sprinkle over the chopped almonds.

  9. Cover and chill for 3 hours. (The sugar on the top will have melted.)

  10. Serve.

 

Cinnamon Plum Cobbler

Plum Cobbler

 

A traditional fruit cobbler where juicy plums are baked, topped with balls of a soft dough, and sprinkled with sugar.

 

Cinnamon Plum Cobbler
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 35–40 minutes

  • Ingredients
  • 900g (2 lb) plums (about 14)
  • 2 tsp cornflour/cornstarch
  • 85g (3 oz) demerara sugar (⅓ cup)
  • 1 tsp ground cinnamon
  • 170g (6 oz) plain flour/cake and pastry flour (1⅓ cups)
  • 1 tsp baking powder
  • pinch of salt
  • 55g (2 oz) butter, chilled and diced (¼ cup, or ½ stick)
  • 55g (2 oz) caster/superfine sugar (¼ cup)
  • 180ml (6 fl oz) buttermilk* (¾ cup)

  • * 180ml (6 oz) (¾ cup) full fat/whole milk plus 1 tablespoon of lemon juice can be substituted for the buttermilk. Just stir together and leave for 15 minutes to thicken up before using.

  • You will also need a 23cm (9 inch) (2 litre) round ovenproof dish about 5cm (2 inches) deep.


  1. Method
  2. Preheat the oven to 190°C (375°F) (gas 5)

  3. Wash and halve the plums then ease out the stones.

  4. Mix the cornflour (cornstarch) in 150ml (5 fl oz) (⅔ cup) water.

  5. Now add to a medium-sized pan along with the demerara sugar and cinnamon. Heat gently to dissolve the sugar, stirring occasionally.

  6. Once the sugar has dissolved, add the plums, cover the pan and simmer gently for 5–10 minutes depending on the ripeness of the plums. You want the plums to soften but still keep their shape.

  7. Begin making the topping by sifting the flour, baking powder, and salt into a large bowl.

  8. Now rub the butter into the flour until it resembles breadcrumbs.

  9. Stir through the sugar.

  10. Using a pallet knife, gradually add the buttermilk to the flour mixture to bind it together and make a slightly sticky dough. You may not need all the buttermilk.

  11. Next tip the plums into the dish and then dollop balls of dough on top of the plums, leaving space around each one and some of the fruit exposed. The balls of dough will expand when cooking.

  12. Bake for 25–30 minutes until the top is golden and then let it sit for 5 minutes before serving.

Updated: September 18, 2019

Crêpes with Lemon and Sugar

Crêpes with Lemon and Sugar

 

A batch of crepes folded into quarters then drizzled with lemon juice and sprinkled with sugar make a very light version of the traditional English pancake.

 

Crêpes with Lemon and Sugar
Prepares: 8–10 large crêpes
 
  • Preparation time: 10 minutes
  • Standing time: 10 minutes
  • Cooking time: About 20 minutes

  • Ingredients
  • 110g (4 oz) plain/all-purpose flour (1 cup less 2 tbsp)
  • pinch salt
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 240ml (8 fl oz) semi-skimmed milk (1 cup)
  • 60 ml (2 fl oz) water (¼ cup)
  • 55g (2 oz) butter, melted (¼ cup, or ½ stick)

  • To serve
  • caster/superfine sugar
  • 2 lemons, halved

  • You will also need a 25.5cm (10 inch) heavy gauge aluminium frying pan/skillet.


  1. Method
  2. First mix the milk and water together.

  3. Then sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and break in the eggs.

  4. Using an electric whisk or a balloon whisk, whisk the eggs into the flour gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the sides of the bowl with a rubber spatula and whisk again until all the mixture is smooth. It should be the consistency of thin cream.

  5. Spoon 2 tablespoons of the melted butter into the batter and whisk again. Reserve the remaining butter.

  6. Let the mixture stand for 20 minutes.

  7. Place five plates in a warm oven.

  8. Get the pan/skillet really hot, then turn the heat down to a medium setting.

  9. Smear a little of the reserved butter over the base of the pan/skillet between cooking each pancake.

  10. You will need about 3 tablespoons of batter for each pancake. It is easier to measure this into a ladle or measuring cup first. Then pour the batter quickly into the centre of the pan/skillet, at the same time tipping the pan/skillet around from side to side to get the base evenly coated. If there are any holes, just fill them in with extra batter using a teaspoon. It should take less than a minute for the underside to turn golden. Check by lifting the edge with a palette knife.

  11. Flip the pancake over with the palette knife and cook the other side until golden. This side will need less time to cook. Then slide it out of the pan onto a warmed plate.

  12. Continue making the pancakes until all the batter is used. Stack them on the warmed plate as they are ready and keep them warm in the oven, covered loosely with foil.

  13. Serve with juice from the lemons squeezed over the pancakes and a generous sprinkling of sugar. They can then be rolled or folded into quarters.

Updated: April 24, 2019

Baked Apple and Orange Pudding

Baked Apple and Orange Pudding

 

Apple slices are baked within an orange-flavoured moist sponge and then dredged with icing/powdered sugar to serve.

 

Baked Apple and Orange Pudding
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 2 Bramley cooking apples, or 2 large apples suitable for cooking
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • 115g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
  • 1 medium orange, zest and juice
  • 2 eggs, large (U.K.)/extra large (N.A.), separated
  • 55g (2 oz) self raising/self rising flour (⅓ cup + 1 tbsp)
  • ½ tsp ground cinnamon
  • 300ml (10 fl oz) milk (1¼ cups)
  • icing/powdered sugar for dredging

  • You will also need a 23cm (9 inch) round, shallow baking dish


  1. Method
  2. Preheat the oven to 190°C (375°F) (gas 5)

  3. Cream the butter, sugar, and orange zest together until light and fluffy. Then beat in the egg yolks. Next fold in the flour and cinnamon.

  4. Stir in the milk and orange juice until well combined. The mixture will tend to curdle at this stage but don’t be concerned.

  5. Whisk the egg whites until just before they reach the soft peak stage, then gently fold into the mixture.

  6. Put to one side while preparing the apples.

  7. Peel the apples and core with an apple corer to keep them whole. Then thinly slice crossways and layer them in the baking dish in circles.

  8. Now pour the pudding mixture over the apples.

  9. Place the dish on a baking tray and bake above the centre of the oven for about 40 minutes until the top is set and golden in colour.

  10. Dredge with icing/powdered sugar just before serving.

 

Apple Crisp

Apple Crisp

 

A classic simple dish of apples with a crumbly topping baked in the oven until the apple juices are bubbling and the topping is crisp. Serve with vanilla ice cream or whipped cream. Delicious.

 

Apple Crisp
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the apples
  • 450g (1 lb) apples, suitable for cooking (3 medium)
  • 70g (2½ oz) granulated/white sugar (⅓ cup)

  • For the topping
  • 55g (2 oz) flour, sifted (⅓ cup)
  • 55g (2 oz) porridge oats/quick rolled oats (⅔ cup)
  • 70g (2½ oz) light muscovado/soft brown sugar (⅓ cup)
  • pinch salt
  • 55g (2 oz) butter, melted (¼ cup, or ½ stick)

  • You will also need a 2 pint ovenproof dish measuring 25 × 15cm (9 × 6 inches)


  1. Method
  2. Preheat the oven to 190°C (375°F) (gas 5)

  3. Peel and core the apples. Slice them fairly thinly and place in a bowl with the sugar. Toss together and then spread over the base of the ovenproof dish.

  4. Mix together the first four ingredients of the topping. Pour the butter over the top and mix in until the mixture has become crumbly. Sprinkle evenly over the apples.

  5. Bake for 30 minutes or until the apples are tender and the juices are bubbling around the edge.

  6. Best served with ice cream or whipped cream.