Food_Heaven_-_October_2019

Re c i pe by Made le ie ne Shaw for C lare nc e Court Eggs

Recipe created by Kerstin Rodgers,

aka Ms Marmite Lover, for http://www.

beautifulcountrybeautifulfruit.com

54 baking heaven OCTOBER WWW.FOODHEAVENMAG.COM

Madeleine Shaw’s

pumpkin pancakes

with caramelised

bananas

SERVES 2-3

220g (7½oz) gluten-free flour or

spelt flour

½ tbsp baking powder

1 Clarence Court Old Cotswold

Legbar egg

175ml (6fl oz) almond milk or other

milk

4 tbsp pumpkin purée or sweet

potato

½ tsp bicarbonate of soda

½ tsp cinnamon

½ tsp ginger

a pinch of ground nutmeg

a pinch of salt

2 tbsp melted coconut oil or butter,

plus more for cooking

1 tsp vanilla extract

4 tbsp coconut sugar or honey

50g (1¾oz) raisins

2 bananas, peeled, halved

4 tbsp toasted coconut flakes,

to serve

maple syrup, to serve

1 Place the flour, baking powder, bicarb,

dried spices and salt in a bowl. In

another bowl, whisk the egg, then pour

in the milk, pumpkin purée, melted oil

and vanilla extract. Pour this into the

flour bowl and mix well. Add in 2 tbsp of

the coconut sugar and the raisins and

set the mixture aside.

2 In a pan, heat 2 tsp coconut oil or

butter and fry off 4 tbsp of the batter at

a time. Cook for 2-3 minutes each side

until golden and cooked through.

3 Repeat with all the mixture and leave

to the side, keeping them warm. In the

same pan, heat some more oil and add

in 2 tbsp coconut sugar. Allow this to

get warm, then place in the banana

halves. Cook for 2 minutes each side

until caramelised, then top the

pancakes with the banana and top with

coconut flakes and maple syrup.

the top of the pudding bowl.Pour in the

batter, cover the bowl with the

greaseproof paper, then a layer of

foil. Smooth it down so that it makes

a seal. Tie a string around the lip of the

pudding bowl, knot it and make a ‘handle’

by looping the string over to the other

side of the bowl then t ying it again.

4 Prepare a saucepan deep and wide

enough for the bowl to sit in with a lid

that will fit over the top. Place the

pudding bowl in the pan and fill halfway

up the bowl with hot water. Place on a

medium heat and steam the pudding for

at least 3 hours (though you can steam it

for up to 5 hours), checking every so

often to make sure the water hasn’t run

dry. If the water is getting low, top up

with boiling water.

5 After 3 hours, remove the bowl from

the pan and serve immediately. If you

want to keep it until Christmas Day,

replace the greaseproof lid and you can

add more rum to keep it moist. To

reheat, steam it for another hour.

100g (3½oz) sultanas

100g (3½oz) breadcrumbs

100g (3½oz) dark brown sugar

100g (3½oz) suet (or vegetarian

suet)

1 tsp ground mixed spice

½ tsp ground nutmeg

6 South African plums, stones

removed, sliced thinly

1 apple, peeled, cored and grated

75ml (2¾fl oz) dark rum

2 free-range eggs, beaten

225ml (8fl oz) milk

1 Mix the flour, ginger, sultanas,

breadcrumbs, sugar, suet and spices

together. Add the South African plums,

grated apple, rum, eggs and milk. Stir

thoroughly to mix well.

2 Generously butter a 1.5ltr (2½pt)

pudding bowl and sprinkle with sugar

(this helps it to light if you want to set

fire on it when ser ving).

3 Butter and sugar a piece of

greaseproof paper big enough to cover

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SERVES 6-8

150g (5½oz) self-raising flour

100g (3½oz) candied or crystallised

ginger, finely chopped

SERVE WI

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BRANDY

BUTTER O

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CREAM