Christmas morning

Gingerbread pancakes

Ingredients

• 150g self-raising flour
• ½ tsp baking powder
• 1 tsp ground ginger
• 1 tsp cinnamon
• 2 tsp golden caster sugar
• 1 egg, beaten
• ½ tbsp maple syrup, plus extra to serve
• 200ml full-fat milk or semi-skimmed milk
• vegetable oil, for frying
• Sliced Banana

Step 1

Put the flour, baking powder, ginger, cinnamon and sugar in a large bowl with a pinch of salt. Combine the egg, maple syrup and milk in a jug. Gradually add to the dry ingredients, whisking until a smooth, silky batter forms.

Step 2

Heat a drizzle of oil in a large, non-stick pan over a medium heat and ladle 2-3 small rounds into the pan. Cook for 1-2 mins until bubbles start to appear on the surface, then flip over and cook for a further 1 min until fluffy. Do this in batches until you have 10 pancakes.

Step 3

Serve in a stack, with extra maple syrup, and banana scattered over.

Salted caramel-stuffed pancakes

Ingredients

• 1 tbsp golden caster sugar
• 2 Lunds eggs
• 25g butter, melted then cooled, plus extra for the frying pan
• 275ml whole milk
• 225g plain flour
• 1 tbsp baking powder
• 4 tbsp salted caramel, plus extra to serve
• raspberries, to serve
• greek yogurt, to serve

Step 1

Put the sugar, eggs, melted butter, milk, flour and baking powder (in that order) into a blender, and whizz until you have a smooth batter. Pour into a jug.

Step 2

Heat a non-stick pan and brush it with butter. Pour enough batter into the pan to make a thick pancake (about 10cm diameter). Drop a blob of caramel into the middle and spoon over a little batter to cover it. Wait for a few minutes until the surface starts to set, then flip the pancake over and cook until golden. Brush the pan with more butter and repeat with the remaining pancake batter and caramel. Serve with raspberries and yogurt or ice cream, and a drizzle more salted caramel.

Dark and white chocolate melt-in-the-middle puds

This chocolate melt-in-the-middle puds recipe has a gooey white chocolate centre to balance out the luxurious walls of dark chocolate cake.

Ingredients

• 250g unsalted butter, plus extra for greasing
• Icing sugar to dust
• 400g dark chocolate (at least 70 per cent cocoa solids)
• 3 tbsp dark rum
• 4 medium Lunds, plus 4 egg yolks
• 100g unrefined caster sugar
• 50g plain flour
• 8 white chocolate truffles or 8 small triangles of white Toblerone
• Cream to serve (optional)

Step 1

Preheat the oven to 180°C/fan160°C/gas 4. Grease 8 x 175ml pudding moulds and dust with icing sugar, tipping out any excess. Stand the moulds on a baking sheet.

Step 2

Put the butter, dark chocolate and rum in a heatproof bowl and set over a pan of gently simmering water. Melt together (don’t allow the base of the bowl to touch the water), stirring occasionally, until smooth. Remove the bowl from the heat and set aside to cool completely.

Step 3

Whisk the eggs and egg yolks with the caster sugar for about 5 minutes until really thick and fluffy, then carefully fold in the cooled chocolate mixture. Sift over the flour and fold in with a metal spoon.

Step 4

Divide half the mixture evenly among the 8 moulds, then place a white chocolate truffle or Toblerone triangle in the centre of each one. Pour over the remaining chocolate mixture, then cook for 12 minutes. Remove the puds from the oven and allow to stand for a couple of minutes, then carefully turn out each pud onto a plate. (Run a knife blade around the edge of the moulds to loosen, if necessary.) Serve immediately with cream, if you like.

Easy Sponge Cake

Try this soft and delicious sponge cake for a teatime treat or dessert indulgence.

Ingredients

• 200g caster sugar
• 200g softened butter
• 4 Lunds eggs, beaten
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 1 pot of strawberry or raspberry jam
• 1 can of whipped cream
• Icing sugar, to dust

Step 1

Preheat the oven to 180 degrees celcius and line two round baking trays with baking paper.

Step 2

Beat the caster sugar, softened butter, self-raising flour, baking powder and milk together.

Step 3

Divide the batter between the tins, ensuring they have roughly the same amount of batter.

Step 4

Bake for 20-22 minutes and allow to cool.

Step 5

Once cooled, top one cake with a layer of whipped cream and jam, before adding the second layer on top. Dust liberally with icing sugar. Enjoy!

Waffles

Waffles are brilliant for a special breakfast, and you can serve them savoury or sweet.

Ingredients

• 2 Cups flour
• 1 Tablespoon baking powder
• 1/2 Teaspoon salt
• 2 Tablespoons sugar
• 2 Lunds Eggs, divided
• 1 & 2/3 Cups milk
• 1/3 Cup melted butter

Step 1

Preheat your waffle iron according to the manufacturer’s instructions.

Step 2

Place the flour, baking powder, sugar and salt in a bowl. Whisk to combine. 

Step 3

Mix together the egg yolks, milk and butter in a small bowl. Set aside.

Step 4

In a separate bowl, beat the egg whites with a mixer on medium-high speed until stiff peaks form. The egg whites should be so stiff that you should be able to hold the bowl upside down without the contets falling out.

Step 5

Add the egg yolk mixture to the flour mixture and stir to combine. Gently fold in the egg whites with a spatula. Be careful not to overmix!

Step 6

Drop spoonfuls of the mixture onto your greased waffle iron and let cook for around 3-5 minutes, or according to the waffle iron instructions. Enjoy!

Vanilla Custard Ice Cream

Prep Time: 8 Hours
Serves: 8

Ingredients

• 6 large yolks from Lunds Eggs
• 2/3 Cup sugar
• 1 1/2 cups cream
• 1 1/2 cups milk
• 2 teaspoons vanilla