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.

Leftover fritter

This was something I made to use up some leftover mash and sliced ham in the fridge.

Four slices cooked ham
I large spoon mash*
1/2 cup frozen vegetables
1/2 red onion
3 spring onions
1/2 tbsp olive oil
1 or 2 eggs**

Shred the ham and add to a bowl with the mash and the frozen veg. Stir together as best you can, although at this stage it will tend not to mix well.

Heat the oil in a small frying pan. Saute the onions until soft.

Add the onions - and oil - to the bowl and mix well.

Break the egg into the bowl and mix again.

Transfer the ingredients from the bowl into the pan, form into a fritter and fry for a few minutes, turning occasionally.

* The mash I had was made with 2:1 potato and sweet potato, with butter, milk and black pepper. I don't usually use milk in my mash, but I think the extra smoothness helped here.

** I used one egg, and the result was very edible, but kind of crumbly. a second egg might have bound it better.

If making this again, I might add a clove of garlic, or some frozen mushrooms. If you didn't have any ham, it would be grand as a veggie option.