If I was an organised type of a person I might have posted this recipe prior to last Tuesday so you could actually enjoy it on that long-looked-for annual event, Pancake Tuesday. Well, if I was an organised type of a person I might have even made this on Pancake day itself. But if you haven’t realised by now, I am definitely not an organised type of a person even at the best of times. It turns out that at 8 and 1/2 months pregnant I am a dishevelled and discombobulated mess. As such I didn’t get myself together to make these beauties on Tuesday last (I think I was probably napping at the time), so we ended up having a Pancake Wednesday instead. But, you know what? Pancakes are damn good on any day, so I give you leave to make these on any which day you like. The ricotta along with a hint of lemon zest adds a delicious twist to the American style batter, whilst the smatter of raspberries and very British lemon curd make for the perfect combination.
Category Archives: Preserves
I’ve never made marmalade before and so didn’t have a tried and tested recipe to pass on (benevolently, but almost begrudgingly as they so often seem to be). Instead I scoured the internet, bringing together the different (and often contrasting) ideas from a whole host of recipes to suit what seemed to me the ideal. You see, I want my marmalade to be deep flavoured and darkly coloured, and yet aesthetically I want it to be clear as crystal with generous slithers of thick-cut skin (but not too thick). Taste-wise I don’t want it to be too sweet as I tend towards the tart (oh err) and I wanted to have a little hint of something else in there too: something hidden and subtle, but different to the other jars that you can pick up at your local supermarket. So I stole a little bit from here, a little from there, the general method from Delia, and some tips from twitter (in particular @terreaterre). The result is a confuddled recipe that I can call my own and benevolently (though somewhat begrudgingly) bestow upon you all. I do hope you enjoy it and feel free to tweak away to match your own tastes and aesthetics.
My family has a long tradition of preserving. We’ve got jars of jams, marmalade and chutney from practically every branch of the clan. When we were kids, we would return from my grandmother’s house with bags of plums or gooseberries and my dad would get to making jam. Right now I have my aunt’s blackcurrant jam and my grandmother’s marmalade in the cupboard. It’s just what we do. However, to date my generation has not really got on board the preserving train. This weekend, that changed. For good.