Friday - - Recipe Cards -

Prep time 10 mins Cook­ing time 15 mins Serves 8 250g plain flour 2 tsp bak­ing pow­der A pinch of salt 160g caster su­gar 1 tsp mixed spice 1½ cups but­ter­milk 2 eggs, sep­a­rated 80g but­ter, melted 1 cup blue­ber­ries, plus extra But­ter, for cook­ing Mas­car­pone, for spread­ing ½ cup golden syrup FOR THE CARAMELISED NUTS: 150g su­gar ½ cup wa­ter 50g hazel­nuts, shelled, toasted Sift flour and bak­ing pow­der into a bowl. Stir in salt, su­gar and mixed spice. Make a well in the cen­tre, add but­ter­milk, egg yolks and but­ter and mix well. Stir in blue­ber­ries. Beat egg whites un­til soft peaks form and fold through the mix­ture. Heat a lit­tle but­ter in a non-stick fry­ing pan. Pour ¼ cup of the but­ter­milk mix­ture in, cook on each side un­til bub­bles ap­pear, turn over and cook un­til golden. Re­move and keep warm. Re­peat with re­main­ing mix­ture. For hazel­nuts, heat su­gar and wa­ter in a pan, stir un­til su­gar melts, bring to the boil and sim­mer for 5 min­utes un­til golden. Toss in hazel­nuts, coat well with syrup, and re­move. To as­sem­ble, spread each flap­jack with mas­car­pone, sprin­kle over hazel­nuts and blue­ber­ries, and driz­zle with golden syrup. Serve im­me­di­ately.

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