TO DRINK: Enjoy this dessert with a glass of Ferreira Tawny Port.
Two-tiered flapjacks with berries and warm citrus sauce
- 80g butter
- 50g cake flour
- 50g cornflour
- a pinch of salt
- 500ml (2 cups) milk
- 6 large eggs, separated
- 50g sugar
- 15ml (1 tbsp) oil
- 100g butter
- 150g sugar
- 1 litre orange juice
- zest of 1 lemon
- 4 cardamom pods
- 1 cinnamon stick
- 500g each strawberries, blueberries and raspberries (see Cook’s Tips below)
- pistachios, chopped, to sprinkle
- fresh mint, to garnish
For the flapjacks, melt the butter in a saucepan. Sprinkle in the flour, cornflour and salt. Stir with a wooden spoon to make a smooth roux. Gradually add the milk, stirring constantly with a wooden spoon until there are no more lumps.
Transfer the mixture to a bowl and beat in the egg yolks one at a time.
Whisk the egg whites until stiff peaks form, slowly adding the sugar. Gently fold the egg whites, a little at a time, into the batter.
Heat the oil in a frying pan. Place egg rings in the frying pan and spoon the batter into the rings. Cook the flapjacks over a medium to hot heat for 1 minute on each side.
For the sauce, melt the butter in a saucepan. Add the sugar and stir until it is a golden-brown caramel, about 5 minutes. Add the juice, zest, cardamom and cinnamon. Bring to the boil and allow to simmer for 10 minutes.
Place a flapjack on each serving plate and top with the berries. Place another flapjack on top and drizzle with the sauce. Sprinkle with pistachios and garnish with mint.
• You can substitute the berries with any other fresh seasonal fruit you prefer.
• Add a tot of Cointreau, Triple Sec or Grand Marnier to the sauce for an extra kick.