Baked Pear & Caramel Pancake Pudding

Baked Pear & Caramel Pancake Pudding

Baked Pear & Caramel Pancake Pudding

Serves 4 in an 8” flan dish


3-4 Conference pears

75g butter

100g light brown muscovado sugar

1 x star anise

Pancake Batter

100g plain flour

Pinch of salt

1 medium egg

300ml whole milk 


  1. Preheat oven to 200C (fan)/220C Gas Mark 6
  2. Peel, core and quarter the pears
  3. In a large pan heat the butter and sugar until melted
  4. Add the quartered pears and star anise to the pan and simmer over a low heat for 5 minutes, turning the pears in the sauce occasionally
  5. Remove from the heat and transfer the pears and caramel sauce to a flan dish
  6. To prepare the batter, place the flour and salt in a bowl
  7. Beat the egg lightly with a fork, make a well in the centre of the dry mixture and add to the bowl with a little of the milk.  Stir well to combine adding milk gradually until all of the flour is worked in
  8. Beat well adding the remaining milk.  The batter should be the consistency of single cream
  9. Pour the batter over the pears and bake in the oven for 25-30 minutes until the middle is set and the top is golden
  10. Serve warm.

Ham hock, Gruyere and Duck Egg Spelt Galettes

Serves 6


Pancake batter

60g stoneground spelt flour

65g plain flour

2 eggs

150ml whole milk

150ml water

1 large pinch salt

2 tablespoons flavourless oil or melted butter


180g good quality Gruyere

270g cooked ham hock

6 medium duck eggs (or hen’s eggs)

Salt & pepper

1 bunch flat–leaf parsley, finely chopped


  1. To make the batter, whisk the ingredients together till smooth
  2. Pre-heat your grill to high
  3. Put a pan over a medium-high heat. Once warm, spoon in just enough batter to cover the base of it
  4. Once cooked on one side, flip the pancake and sprinkle on the cheese and ham hock, leaving a gap in the centre. Crack in the duck egg, sprinkle over salt and pepper and place the pan under the grill
  5. Once the egg is cooked and the cheese melted, remove the pan from the grill, slip onto a plate, sprinkle some parsley over and serve.

Healthy - Spelt and buttermilk baby pancakes with poached dried fruits, Greek yogurt and honey

Serves 8-10


Pancake batter

30g stoneground spelt flour

30g plain flour

1 medium egg

140ml buttermilk

1 tablespoon flavourless oil or melted butter

1 large pinch salt


200g organic dried dark apricots

200g prunes

200g dried figs

Water to cover

1 vanilla pod

1 large pinch of toasted flaked almonds per pancake

1 dessert spoon 0% Greek yogurt

1 teaspoon runny honey

1 Earl Grey tea bag (optional)

1 Cinnamon stick (optional)


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