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Convenient Cuisine (Part 3) - Sweet corn Pancake with Strawberry Sauce, Mixed Fruit Trifle with Raspberry Jelly

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Sweet corn Pancake with Strawberry Sauce

Description: 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

Description: 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.

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