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Laurel's Recipe - Lychee Clafoutis, Cupcakes and Pancakes - 17 July


Lychee Rum Clafoutis

Makes 6 or so, if you use small ramekins

1kg lychees, peeled and pitted
2 tablespoons light rum
2 eggs, beaten
1 cup coconut milk
1 tsp vanilla
2/3 cup sugar
1/2 cup rice flour
1 tsp cornstarch
1 pinch salt
1 tablespoon butter for greasing ramekins
Coconut flakes for garnish

  • Preheat oven to 350 degrees F.
  • Pour rum over lychees and leave to soak while you prepare your custard.
  • In a mixing bowl, combine eggs, coconut milk, and vanilla. Mix well. Add sugar, flour, cornstarch, and salt. Mix until well combined. (Don't worry about a few lumps of flour here and there. They will not be noticeable after baking.)
  • Divide lychees into well-greased ramekins. Pour batter until 1 or 2 centimeters from the top. Pop into oven, and cook for 45 to 50 minutes, until top becomes golden-brownish. Remove from the oven, and cool for at least 10 minutes before eating.
  • Sprinkle top of coconut flakes, and serve warm or at room temperature.

Lychee-Coconut Cupcakes with Ginger-Cream Cheese Frosting

3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
3 large eggs
3/4 cup oil
3/4 cup coconut cream
1 1/2 teaspoon vanilla
1 1/2 cup fresh lychee meat, shelled and pitted
1 cup grated coconut

  • Mix flour, baking soda, salt, and sugar in a medium sized bowl
  • In a separate small bowl, beat eggs to break up
  • Add oil to the eggs and mix to combine
  • Add eggs/oil to the dry ingredients, mix to combine
  • Add vanilla, lychee, and coconut to the rest of the ingredients and mix to combine
  • Scoop into lined cupcake tins with an ice cream scooper
  • Bake at 350 degree oven for  about 20 minutes or until a cake tester comes out clean


Ginger-Cream Cheese Frosting

1 package of Philly cream cheese
1/4 cup butter
2 cups sifted icing sugar
1 tablespoons fresh ginger, grated or chopped fine
1/2 teaspoon ground ginger (the spice)

  • Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
  • Sift powdered sugar into a bowl
  • Beat butter and cheese at medium speed until creamy
  • Add 4 cups of the sugar and beat until combined
  • Add gingers and beat until combined

Assembly:

  • Chop some candied ginger to sprinkle on the cupcakes
  • Scoop a dollop of frosting on to each of the cooled cupcakes
  • Sprinkle candied ginger on top


 Light & Fluffy Banana Piklets

2 eggs
1/2 cup castor sugar
1 cup milk
1 1/2 cups self-raising flour, sifted
1 tablespoon melted butter
1/2 teaspoon vanilla essence
pinch of salt
1 mashed ripe banana

Beat together the eggs, castor sugar, milk, banana and vanilla essence with an electric beater until the mixture becomes thick and frothy - about 3 or 4 minutes.
Add the sifted flour (with the pinch of salt), and beat until just mixed through.
Melt the butter in a frypan and stir through the mixture.
Drop spoonfuls of mixture into the hot frypan, and cook until bubbbles just start to appear, then turn and cook on the other side.

I make a double batch of these once a week, and freeze them into packs of 4 ready for lunchboxes. They freeze and defrost beautifully.

Apple Sauce Pancakes

These are great for a Sunday breakfast for the kids.

1 cup flour
1 1/2 tsps baking powder
1 tbsp melted butter
1/2 cup milk
1 egg, beaten
1 tbsp vanilla essence
1 1/4 cups apple sauce

Combine all the ingredients and whisk until smooth.
Fry in a little butter until puffed and golden on both sides.
Serve warm.
Serves 4.


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