Apple Pancake

My son loves pancakes so i thought i would treat him to an Apple Pancake.

Well needless to say they went down a treat, he loved them, I'd never seen his plate cleared so quickly.....

Unfortunately they had deflated quite a bit by the time i got to take the photos.

They may not be the best looking pancakes, but they tasted fantastic, the apples were soft and caramelised the pancake was light and fluffy.

One was most definitely not enough!!!

Pre heat oven, 200c, 400f, gas mark 6

90g self raising flour
pinch of salt
1 tbsp caster sugar
4 eggs beaten
185ml full fat milk

50g butter
3 tbsp light brown soft sugar
4 apples peeled, cored and sliced
1 tsp vanilla
1 tbsp lemon juice


You will need a frying pan a cast iron one would be great, if you don't have one, use one with an oven proof handle, if it fits in your oven. Unfortunately mine didn't so i warmed a pie dish in the oven and transfered the prepared apples to that.

Make the batter by putting the flour, sugar and salt in a large bowl, make a well in the centre and pour in the eggs, milk and vanilla, mix till smooth, leave to rest for at least 20 minutes.

Melt the butter in a frying pan, add the apples and cook for 5 minutes over a medium heat.

Add the sugar and lemon juice and cook till the sugar has dissolved.

If your using a frying pan tip the batter over the apples and bake in the oven for 20/25 minutes. Till risen and evenly cooked.

If not pour the apples and caramel sauce into the dish you are using, and pour over the batter and bake in the oven for 20/25 minutes. Till risen and evenly cooked.

Curried Parsnip, Carrot & Ginger Soup

I had a lot of parsnips left in my garden that needed to be used up, and my son absolutely loves soup, so i used them to make a big batch of soup.
He is only two but he loves food with a lot of flavour and he especially loves anything curried.
So i made up this recipe for him.

Makes 11 child portions
Prep time 20 minutes
Cook time 1 hour

2 tbsp olive oil
1 large onion cut into wedges
1 kg parsnips cored and cut into 3cm lengths
1 kg carrots sliced in half and cut into about 3
1 tbsp grated  fresh ginger or ground ginger
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp dried coriander
1 tsp brown sugar
½ tsp turmeric
Fresh ground pepper to season
2 tins of plummed tomatoes
1 ½ litres of vegetable stock

In a large roasting tin mix the first 11 ingredients and roast for 30 to 35 minutes.
Blend the vegetables till smooth with the tomatoes and vegetable stock, then heat through in a saucepan, season to taste and serve.

Franks in Blankets

I had some pastry left over from making the Poor Man's Wellington and some frankfurters in the fridge so i thought id make some Franks in Blankets.

I first had these when we lived in America and loved them, there is something about a cheap frankfurter wrapped in pastry.

I like them dipped in Chilli Ketchup and American Mustard...yummy!!!!

It's tacky but tasty!!

They are so simple to make, i feel like a fraud posting the recipe.....

Pre heat oven 200c, 400c, Gas Mark 6

Prep time 10 minutes
Cooking time 12/15 minutes

300g Puff pastry
8 Frankfurters
1 Egg beaten
Flour for dusting

Roll out pastry to approx 20 x 16 inches.

Brush the pastry with the beaten egg, lay the frankfurters on the pastry two high and cut the pastry wide enough to roll around the frankfurters, then roll around the frankfurters and seal with egg.

Cut each roll into 8, brush with egg, and put on to a baking tray approximately 2cms apart.

Bake in the oven for 12/15 minutes, until golden brown.

Baked Rice Pudding

I baked this rice pudding yesterday for my in-laws. It went down really well, as did the spaghetti bolognese that i posted yesterday!!
By using golden caster sugar melted with the butter, it creates a delicate caramel flavour to the pudding.
The rice is fluffy and the sauce is rich and creamy.

As with all baked rice puddings you get a beautiful skin on the top.

A tip for you if you don't like the skin.
When the pudding is cooked take out the oven and cover for 10 minutes, the skin will go soft and creamy and it tastes like caramel..YUMMY!!!!

Pre heat oven 140c, 275f, or gas mark 1

Prep time 5 minutes
Cooking time 2 hours

Serves 6

4oz Butter
6oz Golden caster sugar
10oz Pudding rice
1500ml Full fat milk
2 tsp Vanilla extract
300ml Double cream
½ tsp Grated nutmeg
Pinch salt


Melt the butter and sugar in a oven and hob proof casserole dish, add the rice and cook till it puffs up, add the milk, vanilla extract, cream, nutmeg, and salt, bring to the boil, and stir well.
Transfer to the oven and cook uncovered for 2 hours.