Delicious pancake ginger pudding

Pancake pudding with ginger custard and marmalade glaze

marmalade-pancakes-436

Method:

  1. Butter each pancake, cut them in four and layer them up in a dish.
  2. Whisk the 3 eggs. In a separate bowl, mix the milk, cream, sugar, cinnamon then add the eggs. Ginger fan? Chop some stem ginger if you want a stronger flavour or some of the syrup in the jar (2 tbsp is enough). Pour over the pancakes.
  3. Bake for 35 mins at 180C.
  4. Put 4 tbsp marmalade in a bowl and microwave it for 20 seconds – this will liquefy it. Pour on top of your pancake pudding and scatter with cranberries. Now crash on your sofa with a generous plate and enjoy.

Ingredients:

  • 8 Big Pancakes
  • Unsalted butter
  • 275ml milk
  • 60ml single cream
  • 50g sugar
  • 3 eggs
  • one teaspoon cinnamon
  • one teaspoon vanilla extract
  • stem ginger in syrup
  • 4 tbsp marmalade
  • a handful of dried cranberries

Recipe created for Genesis Crafty by lifestyle blogger Coralie Grassin of Teatime in Wonderland

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