We’ve already shared two great British recipes with you, our Britit readers, Scones and Flapjacks. Today, we thought we’d bring you to more yummy recipes to try which will bring a bit of UK culture into your kitchens – Bread & Butter Pudding and Scottish Pancakes. Let us know which recipe you try and which you prefer via the comment box.
You will need:
A paper towel
A glass or Pyrex dish (big enough to hold two pints for this recipe, but you can adapt the recipe according to how much bread you need to use up)
A large bowl
Butter – enough to grease the dish
2 oz sultanas (you can use other similar dried fruit if you want)
One or two apples, peeled and chopped into small pieces
2 tsp cinnamon powder
14 fl oz milk or 12 fl oz milk & 2 fl oz cream
1 oz sugar
grated nutmeg to taste
Jam (flavour of choice)
Stale bread (I used a stale baguette)
1. Using a paper towel, grease a 2 pint pie dish with butter and thinly slice enough stale bread to fill it.
2. Cut the bread into small strips and place the bread in the dish in layers.
3. Sprinkle with the sultanas and apples chunks. Add some small blobs of jam to the dish; try to distribute the jam evenly.
4. Beat the eggs, milk, cream, sugar and cinnamon together with a whisk in a separate bowl and pour over the bread slices- if the bread is especially stale, leave to soak for at least half an hour.
5. Using a fork, test to see if the bread is soft and try and squish it together to form one layer rather than separate slices of bread.
6. Then sprinkle with nutmeg and place in a preheated oven at 180C/355F/Gas 4 for 30 to 40 minutes until top is golden brown and the custard has set.
7. Serve and enjoy!
This recipe for traditional Scotch pancakes makes around 6 pancakes. I hope you try it out and enjoy eating your very own pancakes. Scotch pancakes are such a warming and homely snack to make and share with family and friends.
50g caster sugar
100g self-raising flour
200ml of milk
1. Sieve the flour and sugar into a bowl.
2. Add the egg and mix using a whisk. You will now have a dry, lumpy mixture.
3. Smooth this mixture out by gradually adding and whisking in splashes of milk. The aim is to have a relatively thick, smooth batter.
4. Grease a thick-based frying pan with butter and heat. When the frying pan is hot, drop a large spoonful of the batter onto the frying pan.
5. The pancake is ready to be turned when bubbles start to form on the surface of the pancake. Turn and cook until both surfaces are golden brown.
6. Remove from pan and serve with jam and butter.
7. Enjoy your Scotch pancakes!