Pear and cardamom crumble cake

Pear and cardamom crumble cake


When does autumn start in your book? Do you stick to the official start on the 21st of september? Or does a certain event signify the start of grey days followed cozy evenings? A lady in my dance class recently told me that she refuses to acknowledge autumn until she is back from her late september sunny holiday. When I was younger, I considered summer to be over when school started.

I love the colours of the trees this time of year. The chestnuts on the ground which promptly get picked up by my kids and put in my handbag for safekeeping. The first scarves and gloves early in the morning. A cup of tea in the evening. The smell of our old radiators as they get switched on after months of rest. My Converse being put to the back of the shoe pile because they may be stylish but they are definitely not rain and puddle proof.

Autumn always makes me crave warmth in everything I eat or drink. Cinnamon in my porridge. Ginger in my tea. Cloves in my rice. And cardamom in my baking. I just want to wrap myself in a blanket of spices at this time of year. What’s your favourite autumn moment?

Warming pear and cardamom crumble cake

Pear and cardamom crumble cake

Server 6-8


60g soft butter

50g sugar

1 egg

1/2 tsp vanilla sugar

75g flour

1/2 tsp baking powder

Pinch of salt

1/2 tsp cardamom

2-3 ripe but firm pears, pealed, cored and cubed

For the topping:

30g flour

25g sugar

30 ice cold butter in cubes

3 tbsp chopped, blanched almonds


1. Preheat the oven to 175 degrees C.

2. Grease and flour a baking tin about 20×26 cm

3. Cream the butter, sugar and vanilla sugar until light and fluffy.

4. Add the egg and beat well until completely incorporated.

5. Mix in the flour, baking powder, salt and cardamom.

6. Pour the mixture into the tin and press it into the corners. The mixture will be thick and will spread out thin to fill the whole tin.

7. Top the mixture with the pear cubes.

8. Make the topping by using your fingers to rub the ice cold butter cubes, flour and sugar together until it forms crumbs. Then add the nuts.

9. Sprinkle the topping on top of the pears.

10. Bake in the middle of the oven for 35-40 minutes.

11. Let cool in the tin and cut into squares.


Pear and cardamom crumble cake perfect for autumn

Swedish cinnamon buns

Edited 27.11.2015: I’ve edited this recipe to get a better, lighter and softer bun. They will expand more in the oven and give a thicker, fluffier result. 

Small but sweet, these Swedish style cinnamon buns are just rightIs it Friday already? This week has flown by. It’s as if I blinked for a second and BAM, that was it. Do you ever get that feeling? The last 5 days have been a muddle of appointments, errands, deadlines and decisions. I think my brain is ready for the weekend.

My nearly four year old daughter started swimming lessons this week together with 5 other kids from her Kita group. They get picked up at the Kita in the morning and dropped off after the lesson. It’s a big step for us because apart from paying the fee we as parents are not involved at all. There is of course help at hand, but the kids pretty much get ready themselves and go on to have a class. Afterwards, they get dressed by themselves and then the driver brings them back to the Kita. She was excited and I was so proud.

Did I mention I am getting married in 3 weeks? There is ribbon and card all over my dining room table. I still need to decide what our son is going to wear and I need to find a big enough umbrella in case it rains. And then there’s the last RSVP’s I need to chase and well, I’m looking forward to letting my hair down (…or up?) in exactly 21 days.

I won’t bore you with the fact that its the start of a new month and therefore I need to do our company’s taxes etc. so let’s just take a moment. Let’s sit down for 10 minutes. Let’s breathe. Let’s have a cup of coffee and a cinnamon bun and contemplate what fun things we will be doing over the weekend. I’m having a girls’ night tomorrow. What are your plans?

Swedish style cinnamon buns are perfect with a good cup of coffee

Swedish cinnamon buns – Edited

makes 15-20 depending on size


200-225g flour

125ml milk

20g butter

10g fresh yeast

30g sugar

1/4 tsp ground cardamom

1/4 tsp salt

for the filling:

20g butter, melted

3/4 tsp cinnamon

25g sugar


1. Melt 20g of butter in a saucepan over low heat and then add the milk. Heat the mixture to lukewarm (about 37 degrees C). Take it off the heat and add the sugar, salt and cardamom.

2. Put the 200g of flour in the bowl of a standmixer. Use the dough hook. Start the machine and slowly add the liquid mixture.

3. Let the machine kneed the dough for about 10-15 minutes. The dough will be sticky to start with. If after 10 minutes it is still very sticky, add a tbsp of flour and let it knead for another 5 minutes. Once the dough is soft and comes away from the bowl, stop the kneading. It will still be a wet but shouldn’t stick to your hands. Then cover the bowl with clingfilm and let it rise to twice its size (about 45-60 minutes).

4. Preheat the oven to 230 degrees C.

5. Roll out the dough on a floured surface. Roll it into a long rectangle.

6. In a small bowl, mix the cinnamon and sugar.

7. Brush the dough with the melted butter and sprinkle the cinnamon sugar on top.

8. Roll up the dough as if it was a carpet. You need to roll along the long side so you get a long and narrow roll.

9. Cut the roll into slices 3-4 cm thick. Place them cut side down (so you see the cinnamon swirl) on a baking tray lined with baking paper.

10. Cover with clingfilm and let rise and thicken for about 30 minutes.

11. Bake for 5-8 minutes until golden and then let them cool on a wire rack.


Have these Swedish cinnamon buns for breakfast or with your afternoon coffee.

Cappuccino cake


Who wouldn't want a bite of this delicious cappuccino cake?

Do you know the show “The Great British Bake Off”? If not, have a look at this and then make your way over here. If you love baking, this is the most exciting thing on TV every Wednesday night. Actually, it’s the most exciting thing on TV all week! I have watched every series and I recommend you do too (get VPN if you’re not in the UK).

I am a good baker but certainly not as good as the guys and girls on the show. But sometimes, I like to think that I am a genius with the flour and the eggs. I pretend that I have just invented a new sensational flavour combination and that I am the master of the 6-strand braided bread. Am I the only one in this?

I bought Mary Berry’s “Baking Bible” a couple of year ago because of #GBBO (that’s Twitter speak for the Great British Bake Off and one to follow) and I am slowly baking my way through it. Last month I made these beautiful madeleines and this week I decided on the chocolate, coffee and cream combination in this cappuccino cake.

Coffee and cream combined with chocolate in this gorgeous cake

Cappuccino cake 

(adapted from Mary Berry’s recipe in “Mary Berry’s Baking Bible”)

Serves 4-6


50g cocoa powder (unsweetened)

3 tbsp boiling water

2 eggs

25 ml milk

100g flour

3 tsp baking powder

50g soft butter

100g sugar

200ml whipping cream

1/2 tsp instant coffee granules dissolved in 1 tsp of very hot water

some cocoa powder for dusting


1. Preheat the oven to 180 degrees C. Grease and flour a springform cake tin with a diameter of approx. 18cm.

2. In a large mixing bowl, mix the cocoa powder and boiling water into a smooth paste. Then add the eggs, milk, flour, baking powder, butter and sugar and mix until just combined. Do not overmix.

3. Pour the mixture into the tin, level the top and put it in the middle of the oven. Bake for 30-35 minutes or until a skewer comes out clean.

4. Leave to cool for 5 minutes then remove from the springform and cool the cake further on a wire rack.

5. When the cake is completely cooled, slice it horizontally into 2 disks.

6. Whip the cream until it holds its shape. Spread about half of the cream onto one of the disks.

7. Put the second disk on top of the cream.

8. Mix the coffee granules with the hot water. Let it cool down for a couple of minutes and then fold it gently into the remaining cream. Spread the coffee cream on top of the cake and smooth it out using a palette knife (a regular knife will work too just use the smooth side (not the cutting side).

9. Decorate the cake with a dusting of cocoa powder.


Beautiful Chocolate cake with cream filling and coffee cream on top

Chantilly cream (Belgian recipe)

Blueberries and chantilly cream

This time last week P., the kids and I spent a lovely day at a lake just outside Berlin. The temperature had been above 30C all week so we decided our family needed a bit of cooling off away from car noise and hot concrete pavements. 2 days later, on Sunday evening, the heavens opened and thunder rumbled late into the night. On Monday, Berlin temperatures had dropped down to a comfortable and warm 25C. But summer is still in town even though you can feel that it is starting to make its way out. The air is cooler and cardigans are again part of out morning walk to Kindergarten. I know that pretty soon, socks and jackets will have to come out of the wardrobe and our windows, which have been open all summer, will have to be shut. At least during the nights. No amount of blankets will take away that horrible feeling of a frozen cold nose at 3 in the morning. But for now, we are still holding on to these last summer moments.

Blueberries with chantilly cream

Have you ever been to a pick-your-own-fruit orchard? Last year we took the kids and came home with so many plums that we ate them and baked them until we couldn’t stand the sight of them anymore. This year we plan to go for the berries. Toy buckets full of raspberries, tupperware boxes filled to the brim with blueberries and lots of berry stains on everyone’s clothes.

Late summer memories are made of squashed blueberries and raspberry smudged faces. And we like to make a bit more special by skipping the ice cream and whipped cream and serving our pickings with this Belgian version of Chantilly crème (which is no where near the recipe for the French version but this is what we call this smooth, creamy crème).

top view blueberries and chantilly cream

Belgian chantilly cream

Serves 4 big portions or 8 small portions


750ml milk

50g sugar

80g cornstarch

1 egg yolk (optional, see Note at the bottom)

1 egg white (optional, see Note at the bottom)

70g soft butter

70g powdered sugar

1 tbsp vanilla sugar


1. Measure out 750ml milk and then take 200ml from this and set aside.

2. Pour the remaining 550ml milk in a saucepan and add the sugar. Heat on a medium heat until it starts to simmer.

3. While the milk is heating up, mix the 200ml of milk with the cornstarch in a separate bowl. Make sure the cornstarch is completely dissolved and no lumps remain.

4. When the milk simmers take it off the heat and add the cornstarch-milk mixture while continuously whisking. The milk will thicken quickly and you will be left with a pale, shiny crème.

5. Let the crème cool. You can speed up the process by placing the saucepan in a sink or bowl filled with cold water. Stir now and again so it cools evenly.

6. While the crème cools, mix the butter, powdered sugar and egg yolk until smooth and creamy. You can do this with a fork or use a mixer on low speed.

7. Add the butter-powdered sugar-egg yolk mixture to the crème and stir until completely incorporated.

8. Whisk the egg white with the vanilla sugar until stiff peaks form. Fold it into the crème.

You can top the crème with all sorts of berries or just dip sweet strawberries in it.


Note: This recipe contains raw egg so be sure to use a very fresh egg. If you don’t want to use raw egg, you can just leave it out. The crème will still be delicious.

2 pots of chantilly cream and blueberries

No churn cookies and cream ice cream

cookies and cream ice cream with cookie crumbs and spoon

16 years ago I was a couple of months away from turning 20 and my ambition was to become an airline pilot. I had just spent a year in the classroom taking notes, studying all sorts of weather phenomena and mechanical machines, figuring out the difference between propellors and jet engines and on top of that taking the hardest exams ever to prove I had the theoretical knowledge to fly a plane. I passed.

And so I traveled to Scottsdale, AZ in the U.S.A. to complete 6 months of intensive flight training. One of the first days there, my good friend  C. and I walked the 10 minutes from our flat to the nearest supermarket to buy several large bottles of water. I think we emptied an entire bottle after getting home. We were not used to desert heat at all.

scoop of cookies and cream ice cream and a spoon

Our time in Scottsdale was tough and intense. We worked really hard. Our time off was usually spent relaxing by the pool, shopping in P.V. Mall or Fashion Square, drinking coffee at Coffee Plantation and eating our weight in M&Ms and Skittles. But our most favourite treat was Dreyer’s Cookies and Cream ice cream. I don’t think our freezer was ever without a tub of it.

A good Cookies and cream ice cream seems to be a luxe flavour here in Europe. I have only ever seen it as part of the Haagen Daz range which is not cheap in this part of the world. So when I stumbled across this recipe I couldn’t resist. It is simple (no ice cream maker needed) and the possibilities are endless. The ice cream is very smooth and creamy. And with the temperatures here in Berlin having been above 30C these last 2 weeks, it only seems right to sit down and eat this ice cream while remembering my time in the Arizona desert. I made 2 versions of this ice cream, one with the original Oreos and one with my favourite Belgian cookie: Speculoos or Biscoff.

Spoonful of biscoff ice cream

No churn cookies and cream ice cream 

(ever so slightly adapted from the original recipe by Kirbie’s Cravings)

Serves 6-8


1 x 400g tin of sweetened condensed milk

400ml whipping cream

4 Oreo cookies

6 Biscoff cookies


1. In a stand mixer with whisk attached (or use an electric hand mixer), whip the cream until stiff peaks form.

2. Pour the condensed milk into a second bowl. Gently, fold in the whipped cream until it is completely incorporated.

3. Divide the mixture into 2 bowls. Crumble the cookies and add the Oreos to one bowl and the Biscoff to the other. Gently mix.

4. Divide the mixture into 8 small pudding pots and put them in the freezer.

If you prefer to use just 1 type of cookie, use 8 Oreo cookies or 12 Biscoff cookies. Or any other cookie you like. Just crumble a few, mix it into the mixture and see of it you want more or not. Then use a cake tin to freeze the mixture.

5. Let the pots sit in the freezer for at least 8-10 hours. I left them for 24 hours as after 10 hours I found the taste of the condensed milk was still a bit too overpowering.


left over melted ice cream and cookie crumbs

This recipe is my version of Kirbie’s Cravings No Churn Cookies and Cream Ice Cream

Frangipane tart

frangipane tart with walnut pieces on the side

I know Father’s Day was a while ago but I would like to take minute and be grateful for my dad.

We haven’t always seen eye to eye. I was a bit of a difficult  teenager with a temper. A temper I inherited from him. Our living room was the scene of many battles in which neither party won, even though we both thought we did. But as I got older and left home to study and later to work, he became my backup. Stuck with a question about taxes? Call dad. Need to buy a car? Ask dad for advice. Building an IKEA bed? Ask dad if you can borrow his tools.

slice of frangipane tart

My father was raised in a traditional, conservative way. He never learned to cook or iron a shirt. Call it romantic if you want but for my mother he decided to take on these challenges when he had to take early retirement and spend quite some time at home. He still doesn’t know how to iron a shirt but he does “all the straight stuff” like table cloths and sheets. And he’s also got a bunch of signature dishes that only he makes. One of these is a frangipane tart which he mastered while doing a cookery course for men back in the 80’s (at least I think that’s where he got it, I’m sure he’ll correct me if I’m wrong).

So this is his pie. Simple and tasty. But also a little bit special.

Frangipane tart with almonds on the side and tea egg as powdered sugar duster

Frangipane Tart 

(serves 8)


200g puff pastry (shop bought is OK) or 300g if you want to make a nice lattice design on top

150g ground almonds

150g sugar

150g very soft butter

2 tbsp flour

3 eggs


1. Preheat the one to 180 degrees C.

2. Cream the butter with a electric hand mixer or a stand mixer with the whisk attached.

3. In another bowl, mix the almonds and the sugar.

4. Alternate between adding parts of the sugar-almond mixture and a whole egg to the butter making sure to mix well after every addition.

5. Fold in the flour.

6. Roll the puff pastry to about 2mm thick if it didn’t come pre-rolled. Gently place it into a round, fluted, loose-bottomed tart pan. Trim the edges.

7. Use a fork to prick the bottom of the pastry. Then add the mixture.

8. Make your lattice design and gently lay it on top of the mixture.

9. Bake for 35-45 minutes until the frangipane mixture is set and the pastry is golden brown.

10. Let the pie cool in the pan before removing it.


close up piece of frangipane tart

Oatmeal and chocolate chip cookies – Baking with kids

Oat and chocolate chips cookies in a child's suitcase

If you have toddlers and you travel with them, be it by car, plane or train, you have at some point googled this subject. And on every list op tips and tricks there is an entire paragraph dedicated to snacks. Not only to keep hungry travellers happy but also as a bargaining tool when said travellers refuse to go through the metal detector at the airport or fights the carseat belts.

drawing of Madagascar by Aleksandra Mizielinska and Daniel Mizielinski

Here’s the thing with snacks. No mini-traveller will accept carrot sticks as a bribe. And no parent will give hungry tummies a packet of gummy bears pretending it’s a meal (although… I can totally see how a situation could arise where this would be the only way forward…). If you want to keep things on the healthier side, you’re better off making the snacks yourself. But if you’re in the middle of packing and the munchkins want to help by throwing every possible item of clothing they own in your suitcase, the last thing you’ll want to do is spend a lot of time on baking “responsible” cookies. The effort required for these cookies is minimal. One bowl, one spoon, one scale (or 1 set of measuring spoons in Cups) and 3 minutes of elbow grease. Or take some time out from the holiday prep and get your mini-travellers involved. I’ve been making these oat cookies with my daughter since she mastered some sort of stirring motion around her first birthday.

The cookies are practically crumb free so no post-car journey vacuuming required.  And if you add raisins instead of chocolate chips you will also arrive at your destination without chocolate fingers on your new T-shirt. I hope your travels this summer will not involve too much munchkin stress. And if you think you’re going to lose the will to ever travel again, just grab a cookie! Safe travels!

oat and chocolate chip cookies

Oat and chocolate chip or raisin cookies (no refined sugar)

(makes 9 cookies)


80g or 3/4 cups oats

40g or half of 3/4 cups flour

1/4 tsp cinnamon

1/4 tsp baking soda

30ml or 1/8 cup honey

30ml or 1/8 cup maple syrup

30ml or 1/8 cup rapeseed oil (or another neutral tasting oil, no olive oil)

1/4tsp vanilla essence

1 banana, mashed, no lumps (for a more crunchy cookie, use 1/2 banana)

4 tbsp chocolate chips or raisins


1. Preheat the oven to 180 degrees C and line a baking tray with baking paper.

2. Using a wooden spoon, mix all the ingredients in a bowl.

3. Spoon 1 tbsp of the mixture at a time onto the baking tray, making 3 rows of 3.

4. Bake for 20 minutes or until golden.

5. Cool on a wire rack.

Note: These cookies do lose their crunch quickly even when stored in an airtight container.


Child's suitcase with toys and books

The Children’s Atlas “Alle Welt” is by Aleksandra Mizielinska and Daniel Mizielinska translated to German by Thomas Weiler and published by Moritz Verlag, Frankfurt am Main.

The book “Nijntje vliegt” is by Dick Bruna and published by Mercis Publishing, Amsterdam.

The book “Mumin Var är Lilla My?” is published by Alfabeta Bokförlag AB, Stockholm. It is translated from the English version “Moomins lift-the-flap Hide and Seek” which is published by Puffin Books, Penguin Group.  

This recipe has been adapted in several ways over the last 3 years. I do not remember the blog I found the original recipe on. 

French Madeleines

Tray of madeleines and tea cup

In the end, I decided to take a break from every day life. 3 weeks free from the daily routines and the daily stresses that come with it. I decided to relax, clear my head and put all my thoughts and ideas in order. I let it all go for a while and lived very much in the moment. For the first time in my life I lived in the present. In the now. And I can tell you it felt great.

I have a holiday ritual. I look back over the time since my last holiday and take stock. I think about how I have felt in that time. What I have done or not done. What I wanted to achieve and if I have managed it or not. I suppose you could call it an assessment or a review. I gave myself a good score.

Of course there are things that need a bit more tweaking. It will never be perfect (a concept I don’t believe in) but I want to make things the best I want to make them. Not the best they can be or the best I can make them. No, the best I WANT to make them. Usually, CAN and WANT go hand in hand. But sometimes I believe it is better to concentrate on CAN because WANT can easily lead to stress and pressure.

That being said, I have decided to add more posts to my blog that feature other bakers. I have a pile of baking recipe books and a stack of notes/magazine pages/links to other blogs with recipes I want to try but never get round to because of time and because I initially decided to only do my own thing. But now I’ve realised that I need a bit more breathing space in my blog-life. Letting other bakers do some of the work for me every other week will give me that (thank you in advance).

tray of madeleines

French Madeleines

(recipe slightly adapted from “Mary Berry’s Baking Bible” by Mary Berry)

Makes 30 madeleines


150g butter

3 eggs

150g sugar

150g flour

1 level tsp baking powder


1.Preheat your oven to 220 degrees C. Grease a madeleine tray with butter, then dust with flour and shake off any excess.

2. In a small saucepan, melt the butter and let it cool slightly.

3. In a standmixer with a whisk (or a handmixer) beat the eggs and sugar until the mixture is pale and thick. This will take a while (5-1o minutes).

4. Sift in half of the flour and baking powder. Fold it into the mixture.

5. Pour half the butter around the edge of the mixture and fold it in.

6. Sift in the remaining half of the flour and baking powder and fold it in.

7. Pour the remaining butter around the edge and fold it into the mixture.

8. Spoon the mixture into the moulds. You want the top of the mixture to be level with the top of the mould. Depending on how many madeleines your tray makes, you will have to make several batches.

9. Place the tray in the oven and bake for about 10 minutes. You are looking for a golden colour and that the madeleine springs back when you touch it.

10. Take the tray out of the oven and carefully ease the madeleines out of the trays. Place them on a wire rack to cool completely.


Crustless rice pudding pie – Rijsttaart


Do your holidays creep up on you without you realising it? Or do you patiently count down the days until you lock your front door not planning to open it again for at least a week?

Summer is here and a couple of months ago we finally decided on our holiday plans. We knew we were going to be going to Belgium to spend time with family and friends. But what about our own family holiday. P., the kids and I. Where were we going to go? What were we going to do? After we decided it seemed like we still had so much time to get other stuff sorted before we had to pack our bags.

And so here we are today. Friday afternoon. My last Friday at my desk before some well deserved rest, with a to-do list the length of my arm. I’ll get it done, I always do, but this final sprint before the finish? Not my thing. I like to jog…

When I finally do close this laptop in a few hours, I will use my walk home to lose the “work-me” and find the “ME-me”. I will then sit down with husband-to-be and kids, a large cup of tea and a slice of rice pudding pie. Why this pie? Because it reminds me of Belgium which is where I will spend most of July. It’s not the traditional Flemish rice pudding pie as it doesn’t have a pie crust. But then again, we are not a traditional Belgian family so it’s kind of fitting don’t you think?

rijsttaart or crustless rice pudding pie

Crustless rice pudding pie

(serves 8)


250ml / 1 cup milk

2 eggs, yolks and whites separated

112g / 1/2 cup of sugar

75g flour / 1/2 cup of flour

1 tsp baking powder

200g / 3/4 cup of rice pudding (use home-made or shop-bought)

1 tbsp vanilla sugar


1. Preheat your oven to 175 degrees C / 350 degrees F

2. Butter a pie pan with a 25cm / 9 inch diameter.

3. In a bowl, whisk the egg yolks and sugar together. Then add the milk, rice pudding, flour and baking powder.

4. In a second bowl, use a hand- or standmixer to whisk the egg whites and vanilla sugar until it forms soft peaks.

5. Fold the egg whites into the batter. It is a very runny mixture. Liquid-like.

6. Pour into the pie pan and carefully place in the middle of the oven.

7. Bake for 50-55 minutes. Check with a skewer that the pie has set. The top will be a lovely golden brown.

8. Switch off the oven and leave the pie inside for another 5-10 minutes.

9. Take the pie out of the oven and let it cool inside the pan.

10. Serve on its own or with some whipped cream.


 Slice of crustless rice pudding pie

Left-over pancake dessert

Left-over pancake dessert

Pancakes are a weekly staple in our house. They are my back-up for days when dinner needs to happen quickly and prep time is minimal. We always have eggs, milk and flour in the house. I never add sugar to the batter because we eat pancakes Belgian style: topped with butter and brown sugar (and no on likes a sugar crash). Also, if by chance there are leftovers, I can make them into a something yummy the next day, be it savoury or sweet.

This dessert is quick and easy to make. It also has bags of room for your own creative additions. Whatever you fancy, whatever you like, whatever combination of flavours. You can’t do this one wrong. By the way, this is also a great midnight snack for those of you that are up late/can’t sleep/have just come home from an awesome party. I’d love to see what your left-over pancake dessert looks like. This is mine.

Left-over pancake dessert

(servers 2-4 people)


4-5 thin pancakes (see below for my recipe), quartered and cut in to strips

1 large banana, sliced

1 handful of raisins

2-4 tbsp dark brown sugar

1 tbsp of butter


1. Put a large frying pan on a medium heat.

2. Once the pan is hot add the butter and let it melt.

3. Add the pancake strips, banana slices and raisins (if you don’t like soft bananas, wait until the next step to add them). Stir and toss for 5 minutes.

4. Add the brown sugar and stir and toss for another minute.

5. Sprinkle with powdered sugar or cinnamon.

6. Eat! Straight from the pan, in bowls, on plates, in cones, in cups, on chopping boards, in jars, etc.

You can let the raisins soak in rum for an hour before hand if you fancy. Feel free to add chocolate chips, toffee bits, whipped cream, salted caramel sauce, chopped hazelnuts, ice cream, cookie crumbs, etc.



(makes 6-10 depending how thin you want them)

500ml milk

200g flour

1 egg

Use a whisk to mix all the ingredients in a bowl. Put a frying pan on a high heat. Once hot, add a teaspoon of butter and let it melt and bubble. Add enough batter to make a thin pancake (I use a ladle and fill it 1/3 full). Swirl the pan to form a nice round shape. Once the top is dry and the edges start to crisp, flip it over. Let the pancake bake for another minute or 2. Serve immediately or keep warm in an oven set to 50 degrees.