2019-09-01_Food_Heaven

Recipe by Clarence Court Eggs

PUDDING HEAVEN

WWW.FOODHEAVENMAG.COM SEPTEMBER baking heaven 55

S’mores bars

SERVES 8-10

225g (8oz) crushed Graham
crackers or digestive biscuits
135g (4¾oz) dark brown sugar
115g (4oz) salted butter, melted,
plus additional for the pan
1 free-range egg, beaten
150g (6oz) semisweet chocolate
chips
100g (3½oz) mini marshmallows

1 Preheat the oven to 180°C/Gas Mark

4. Grease a baking tin, approximately
   30x23cm (13x9in).
   2 Stir the crushed Graham crackers,
   brown sugar, butter and egg together
   until fully incorporated. Spread the
   mixture across the baking tin. Bake in
   the oven for 15 minutes, until the
   crust is firm.
   3 Remove the tin from the oven and

Kaiserschmarrn

SERVES 4

50g (1¾oz) sultanas
100ml (3½fl oz) rum, brandy or
schnapps (or apple juice if you
prefer)
4 Clarence Court Old Cotswold
Legbar eggs, separated
120g (4oz) flour
a good pinch of salt
25g (1oz) golden caster sugar
a few gratings of whole nutmeg
grated zest of 1 lemon
200ml (7fl oz) milk
50g (1¾oz) butter, melted

1 Preheat the oven to 180°C/Gas
Mark 4.
2 Add the sultanas to a small saucepan,
then pour over the chosen alcohol. On a
low heat, bring the rum to the boil and
leave to soak.
3 Place the egg whites in a large mixing
bowl and whisk into soft peaks. In a
separate bowl, beat the egg yolks, flour,
salt, sugar, nutmeg and lemon zest into
a batter. Drain the sultanas and stir them

sprinkle the chocolate chips and

marshmallows evenly over the crust.

4 Return to the oven to bake for

10 more minutes, then turn on the grill

and grill for an additional 30 seconds-

1 minute, making sure to brown, but not

burn, the top. Remove and allow to fully

cool to at least room temperature. Cut

into squares before serving.

TIP This dessert can be made up to

2 days ahead, covered and refrigerated,

but try not to cut it until the day you

are serving it.

The puff on page

54 and this recipe

are reprinted with

permission from

BRING IT! © 2018

by Ali Rosen,

published by

Running Press.

Photography by

Noah Fecks.

in. Fold in the whisked egg whites.

4 Place the butter in a 30cm (12in) non-

stick frying pan and allow to heat up on a

medium heat. Pour in the batter and

cook the pancake for 4-5 minutes. At

this point you can either do the

traditional method of tearing the

pancake into strips and allow to

continue cooking, or you can pop into a

hot oven to bake and set for a further

3-4 minutes. Turn out onto a board and

serve whole, or serve in the pan with

apple and raspberry compote, fresh

berries and a liberal dusting of

icing sugar.