FLUFFY FLAPJACKS WITH CASHEW CREAM

Serves 4

EASY

GREAT VALUE Preparation: 10 minutes Cooking: 30 minutes

For the flapjacks: flour 180 g sugar 3T baking powder 2t salt a pinch milk 11/4 cups butter 4 T, melted and at room temperature free-range eggs 3, separated cream of tartar 1/4t

For the cashew cream: cashews 100 g full-cream milk 1/2 cup, plus 2 T salt a pinch vanilla paste 1t ground cinnamon 1/2t

maple syrup, for serving

1 Preheat the oven to 180°C. To make the flapjacks, combine the flour, sugar, baking powder and salt. In a separate bowl, combine the milk, butter and 1 egg yolk. 2 Beat the egg whites and cream of tartar in a separate bowl with an electric mixer at a medium-high speed until stiff peaks form, about 2 minutes. 3 Stir the milk mixture into the flour mixture until just combined (it’s okay if there are a few lumps). 4 Stir a third of the egg whites into the flour-and-milk mixture. Gently fold in the remaining egg whites until just combined, taking care not to overmix.

5 Coat a ring mould in the size of your choice with cooking spray – we used 7 cm ring moulds. Fry the flapjacks in the moulds in a nonstick pan until golden on both sides. Finish off in the oven for 10 minutes. 6 To make the cashew cream, blend all the ingredients until a smooth paste is formed. Serve on the hot flapjacks with the maple syrup.

“You can use any stone fruit or berries for this pudding, and set it in individual ramekins”