Pot Luck Try again
View: Ingredients|Nutrition|Facts|Comments
Spiced Bramley puree and fruit pancake baskets
The sauce and pancakes for this impressive dessert can be made well in advance, leaving only the baskets and sauce to be reheated at the last minute.
What you need
- 3-6 tsp vegetable oil for frying
- 300 ml bramley apple puree
- 25 g butter
- 1 1/2 tsp mixed spice
- 1 tsp vanilla essence
- The pancake baskets
- 100 g flour, sifted
- 2 eggs, lightly beaten
- 200 ml milk
- 1 pinch salt
Method
Put flour, eggs, milk and salt into a processor. Blend until smooth.
Preheat oven to 190°C.
Lightly oil a small to medium sized frying pan and heat over a medium heat. Make 6 pancakes in the usual way, using about 2-3 tablespoon of the batter each time and cooking until golden brown each side. Stack as they are cooked between sheets of baking parchment.
Lightly oil the outside of 6 ovenproof moulds (individual souffle dishes or pudding basins are ideal, but you can make excellent moulds by pressing a double layer of kitchen foil over any suitable small dish or glass and then removing). Place spaced apart on a lightly oiled baking sheet.
Drape a pancake over each mould, arranging them evenly into 'flutes'. Bake in centre of the oven for 8-10 min, or until crisp and dark brown at the edges.
Remove from oven. Allow to cool. Leave on the moulds until needed. Increase oven temperature to 220°C.
Heat the puree with the butter, vanilla and mixed spice in a small saucepan over a low \ medium heat, stirring constantly until hot and bubbling.
Remove pancake baskets carefully from their moulds and arrange, open side up, on the greased baking sheet. Reheat for 2-3 min in the oven.
To serve, place each pancake basket on a heated plate and fill with some of the puree.
-
My Cookbooks Add Recipe My List Add Recipe Preparation 20 minutes Cook 10 minutes Total 30 minutes Energy 227 kcal/serving Fat 5.89 g/serving Carbohydrates 193.88 g/serving Glycaemic Index 48 Glycaemic Load 15.77 
Serving suggestion
Whipped cream and a selection of fresh seasonal fruits. Decorate with orange peel leaves and dust with icing sugar.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 953 | 660 | 10475 | 8350 |
| Energy (kcal) | 227 | 157 | 2500 | 2000 |
| Protein (g) | 5.60 | 3.88 | ||
| Carbohydrate (g) | 32.4 | 22.4 | 345 | 275 |
| Fat (g) | 8.50 | 5.89 | 95 | 70 |
| Fat (saturated) (g) | 3.45 | 2.39 | ||
| Fibre (g) | 1.12 | 0.77 | ||
| Sodium (mg) | 134 | 93.3 | ||
| Salt (equivalent) (g) | 0.34 | 0.23 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 90.0 | 62.4 | 800 |
| Vitamin B-12 (µg) | 0.33 | 0.23 | 1 |
| Vitamin B-6 (mg) | 0.06 | 0.04 | 2 |
| Vitamin C (mg) | 1.12 | 0.78 | 60 |
| Vitamin D (µg) | 16.5 | 11.4 | 266 |
| Vitamin E (mg) | 0.76 | 0.52 | 10 |
| Zinc (mg) | 0.50 | 0.35 | 15 |
| Calcium (mg) | 65.1 | 45.1 | 800 |
| Folate (mcg) | 15.4 | 10.7 | 200 |
| Iron (mg) | 0.70 | 0.48 | 14 |
| Magnesium (mg) | 12.1 | 8.39 | 300 |
| Niacin (mg) | 0.29 | 0.20 | 18 |
| Pantothenic acid (mg) | 0.47 | 0.32 | 6 |
| Riboflavin (mg) | 0.18 | 0.13 | 1.6 |
| Phosphorous (mg) | 96.7 | 67.0 | 800 |
| Thiamin (mg) | 0.06 | 0.04 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Citrus free
Corn-free
Peanut free
Shellfish free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
|
|
| |
|
|
| |
|
| ||
|
| ||
You must be logged in to leave comments.
Show all comments