Red Nose Pop Cakes & Crispy Sweet Corn & Duck Pancakes
RED NOSE POP CAKES
Makes enough for sixteen pop cake moulds
100g soft butter
100g castor sugar
100g plain flour
1 tablespoon cocoa powder
1 teaspoon vanilla extract
Set the oven to 180oc.
Whisk the butter and sugar until pale and fluffy and add the eggs. Mix in the flour, cocoa and vanilla.
Fill the pop cake moulds, without the hole, and place the top on.
Bake for 20 minutes.
Cool for 5 minutes then remove the top and cool on a rack.
200g white chocolate, chopped
Red food colouring
Melt the chocolate in a bowl over hot water and add red food colouring.
Dip the cakes in and then sprinkle with red sparkles.
Leave to set at room temperature.
CRISPY SWEET CORN & DUCK PANCAKES
SWEET CORN PANCAKES
75g sweet corn ( drain the water from a medium sized tin and reserve remaining corn for filling)
125g plain flour
25g melted butter or rapeseed oil
Blend the ingredients together and leave for 5 minutes.
Heat a non stick pan or crepe pan until hot and rub with a little oil. Hold the pan at a 45 degree angle away from yourself and pour the mixture into the pan, swirling as you go so as to coat the pan with a thin layer of the mixture.
Cook for 30 seconds then flip with a palette knife or flip in the air!
Place the crepe on a plate and repeat with the remaining mixture, placing parchment paper between each crepe - you should have 8.
4 duck legs
1 leek, split, washed and chopped
2 red onions, peeled and chopped
2 cloves garlic, chopped
1 tablespoon tomato puree
2 tablespoons soy sauce
1 teaspoon chopped red chilli
1 dessertspoon horseradish
Remaining corn from tin
Season the duck legs with salt and roast in a 180oc oven for an hour.
Cool and rip the meat from the bone and place in a bowl.
Melt the butter in a large pan and add the leeks, onion and garlic. Cook until soft and add the remaining ingredients.
Cook for 5 minutes. Check seasoning and add to the duck.
Take a pan and place an eighth of the mixture in the middle.
Fold over the edges and then roll up.
Whisk the eggs in a bowl.
Place the flour in a bowl and the breadcrumbs in another bowl.
Dip the pancake into the flour, shake off the excess, dip into the egg and then coat in the crumbs.
Repeat with each pancake.
Heat the oven to 180oc.
Heat some oil in a pan over medium heat and add two of the pancakes or more depending on the size of the pan.
Cook until golden on all sides and transfer to a baking sheet. Repeat with the remaining crepes and bake in the oven for 10 minutes before serving.
Red Nose Pop CakesComedian, William Caulfield, Presenter, John Toal and Chef Paula McIntyre sample the Red Nose Pop Cakes hot out of the oven!
Our resident chef Paula McIntyre helps you through her weekly Saturday Magazine recipe spot. Our…