Monday 13 July 2015

Lemon pancake bread and butter pudding

This recipe is based on this one from the BBC.

Small stack left over gluten free drop scones (aka Scotch or American-style pancakes)
Lemon curd
Cinnamon powder
350ml whole milk
50ml double cream
2 eggs
25g sugar

Butter a 2 pint ceramic dish.

Spread the pancakes generously with curd, cut in half and arrange in layers in the dish. Sprinkle with cinnamon.

Gently heat the milk and cream together.

Beat the eggs and sugar gently together. Add the milk and cream and stir through until combined. Pour this custard over the pancakes.

While the pudding sits, heat the oven to 180C, and then cook for about 30 minutes.

Serve with fresh berries and a little cream or ice cream.

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