PUDDING HEAVEN

Epic desserts to satisfy a sweet tooth!

WE LOVE… SPANISH TORRIJAS pg48 // MANGO PARFAIT pg50 // BERRRY PANNA COTTA pg51

For the pancakes with butterscotch sauce, see page 48

JUNE baking heaven 47

Spanish torrijas

By British Lion Eggs (www.eggrecipes.co.uk)

SERVES 4

3 British Lion eggs

150ml (5fl oz) milk

1 tsp vanilla extract

5 tbsp icing sugar, sifted

12 slices baguette, cut 1.5cm  (½in) thick diagonally sunflower oil, for frying

1 tsp ground cinnamon 300g (10½oz) berries, to serve

1 In a large bowl, whisk the British Lion eggs with milk, vanilla and 2 tbsp of the icing sugar.

2 Add the sliced baguette and turn until thoroughly soaked.

3 Heat a little oil in a large non-stick pan over a medium heat, add a few soaked bread slices and cook for 1-2 minutes until deep golden. Turn over and cook for a further 1 minute.

4 Transfer to a warm plate and repeat with the remaining slices.

5 Mix together the remaining icing sugar and cinnamon.

6 Serve the torrijas dusted with the cinnamon sugar and berries.

Pancakes with butterscotch sauce

By South African Pink Lady Apple (www.beautifulcountrybeautifulfruit.com)

SERVES 4

For the butterscotch sauce

50g (1¾oz) butter

50g (1¾oz) soft brown sugar

2 tbsp golden syrup

2 tbsp single or double cream

For the pancakes

120g (4oz) plain flour a pinch of salt

1 large free-range egg

300ml (10fl oz) milk

2-3 tsp vegetable oil