Summer Pancake Pudding

Another recipe for leftover pancakes.

7-10 uneaten drop scones
Approx. 500g mixed berries
3 tbsp vanilla sugar
3 tbsp water

Line a pudding basin with cling film.

Put the berries in a pan with the water and sugar, leaving out strawberries and anything else that would go squidgy. My mix was about half strawberries with raspberries, blueberries and blackberries. Bring to a simmer then gently heat for about five minutes.

Remove the pan from the heat. Strain the fruit, reserving the syrup.

Add the strawberries to the other fruit.

Line the basin by soaking pancakes in the syrup then laying them in an overlapping pattern.

Fill the pudding with fruit and lay the remaining pancakes over the top.

Close the cling film over the pudding. Place a small plate over the top and weight with cans. Chill for at least two hours.

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.