Rum and Raisin Pancake Batter
- Put the raisins and rum into a dish and leave to soak for at least 30 minutes.
- Separate the eggs, yolks into one bowl and whites into another.
- Add the caster sugar to the yolks and beat until thickened.
- Add the flour and half the milk and beat until smooth.
- Beat in the remaining milk.
- Stir in the soaked raisins.
- Beat the egg whites until stiff.
- Tip the egg white into the mixing bowl and with a spoon, gently cut and fold everything together.
Rum and Raisin Pancakes
- Rub some butter around the inside of a large frying pan and put it over a medium heat.
- Pour the batter into the hot pan to make 10cm/4” pancakes.
- Cook until the pancakes are set and the base is golden then turn them over and cook the other side.
- Transfer the pancakes to a plate and cook any remaining batter.
- To serve, heat the butter in the frying pan.
- Add the small pancakes.
- Sieve icing sugar over the pancakes.
- Cook over a medium heat and turn the pancakes as they warm and brown lightly.
- Serve immediately on their own or with plum sauce on the side.
Rum and Raisin Emperor Pancake
- Rub some butter around the inside of a large frying pan and put it over a medium heat.
- Pour all the batter into the hot pan to make one large pancake.
- Cook until the pancake is set and the base is golden then turn them over and cook the other side.
- Transfer the pancake to a plate and chop into large chunks.
- To serve the pancake heat the butter in the frying pan.
- Add the pancake chunks.
- Sieve the icing sugar over the pancake chunks.
- Cook over a medium heat, stirring gently as the mixture warms and browns lightly.
- Serve immediately on its own or with plum sauce on the side.
Plum Sauce
- Chop and destone the plums.
- Put them into a saucepan with the water and sugar.
- Cook over a medium heat until the plums start to collapse.
- Puree the plums to make a sauce.