Ingredients

Method

• 300 g Seville orange marmalade
• 5 cardamom pods, crushed
• 6 ClemenGolds, peeled and chopped
• 250 g tub mascarpone
• vanilla ice cream, for serving
For the pancakes:
• 120 g flour
• 2 cups milk
• 3 large free-range eggs
• 1 t castor sugar
• ½ t salt
• 2 T butter, melted

Method

Ingredients

1. To make the pancakes, combine all the ingredients and whisk. There may be small lumps but those will disappear as the batter cooks. Cook ladlefuls in a greased, nonstick pan until slightly golden on both sides. Once the pancakes are cooked, cut into thick ribbons like pappardelle pasta.

2. Heat the marmalade in a pan and allow to melt, then add the cardamom and ClemenGolds and simmer for 10–15 minutes. 3 Preheat the oven to 180°C. Arrange the pancakes in bundles in an ovenproof bowl or skillet and pour over the marmalade and ClemenGolds. Toss to coat, then dot with mascarpone. Bake for 20–25 minutes, or until the pancake edges are slightly crispy and the marmalade is bubbling. Serve warm with ice cream.

Photography: Sadiqah Assur-Ismael
Recipes and Production: Hannah Lewry and Claire van Rooyen
Find more warm pudding recipes here.