Sweet corn Pancake with Strawberry Sauce
Preparation time: 15 minutes. Cooking time:
15 minutes. Yields: 6 pancakes
INGREDIENTS
Pancakes
·
1 cup all-purpose flour
·
2 eggs
·
½ cup milk
·
½ cup creamy sweetcorn
·
¼ teaspoon salt
·
2 tablespoon butter, melted
Strawberry sauce
·
½ cup sugar
·
½ cup water
·
1 cup mashed strawberries
METHOD
Pancakes
1. In a large mixing bowl, whisk together the eggs, milk and water.
Gradually add in the flour, stirring to combine. Add the salt, butter and the
sweetcorn. Whisk until the mixture is smooth.
2. Heat a lightly-oiled frying pan over medium heat. Ladle the batter
onto the pan, using approximately ¼ cup batter for each pancake.
3. Allow the pancake to cook for about a minute, or until small holes
cover the surface. Loosen with a spatula, turn and cook the other side.
Strawberry sauce
In a saucepan, bring the sugar and the
water to a boil. Once boiling, reduce the heat and add the strawberries. Then
simmer for 10 minutes, stirring occasionally. Serve with your pancakes.
Tip: whisk the pancake mixture well or you
may end up with clumpy bits in your pancake!
Mixed Fruit Trifle with Raspberry Jelly
Preparation time: 45 minutes, plus chilling
overnight. Serves: 10-12
INGREDIENTS
Base
·
225g-280g plain sponge cake (depending on size
of trifle bowl)
·
Liquid from opened mixed fruit cocktail
Jelly layer
·
2 packets raspberry-flavoured jelly
·
1 can mixed fruit cocktail
Creamy custard
·
1 litre full cream milk
·
8 egg yolks
·
1 ¼ cup castor sugar
·
¼ cup cornflour dissolved in ¼ cup water
·
1 vanilla pod
·
2 teaspoon vanilla essence
METHOD
Base
1. In a trifle bowl, arrange cake on the base. Pour enough liquid from
fruit cocktail to soak the cake.
2. Arrange mixed cocktail fruits over the cake.
Jelly layer
1. Prepare jelly according to instructions on the box.
2. Allow to cool just a bit and pour on top of fruit. Chill until jelly
is set.
Creamy custard
1. Pour the milk into a saucepan and add vanilla pod and cinnamon
stick. Heat milk until just before it starts to boil. Remove from the heat and
set aside.
2. In a separate mixing bowl, whisk egg yolks, sugar and comflour until
smooth. Whisk mixture into milk, keeping the milk pan off the heat.
3. Remove vanilla pod and cinnamon stick from mixture. Strain the
liquid through a sieve into a clean saucepan and cook over low heat, stirring
constantly until the custard thickens.
4. Cool custard. Pour on top of set jelly. Chill overnight and arrange
fruits on top.
Tip: instead of custard, go Malaysian and
try evaporated milk to top off this dessert.