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Chocolate Pancake with Cinnamon Roasted Pear and Toffee Sauce recipe

A snapshot of the Hub-UK
menu in December 2000
Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

This is the first recipe received from Robert Hutchinson who was (when the recipe was sent) Sous Chef at Weston Park, Shropshire.


For The Toffee Sauce:
3 oz Butter
3 oz Castor Sugar
4 tbsp Golden Syrup
10 fl oz Double Cream

For the Roasted Pears:
4 Ripe but not soft william pears
10 oz Castor Sugar
2 Oranges zested and juiced
1 stick of Cinnamon
2 Star-Anise
1 Glass  Sweet Dessert Wine (such as Orange Essencia)

For the Chocolate Pancake:

2 whole eggs
45g plain soft white flour
15g extra brute cocoa powder
5floz milk
25g sugar


For The Toffee Sauce:

  • Place sugar and golden syrup in a thick based pan and bring to a golden caramel. Add cream and re-boil and reduce a little.
  • Take off the heat and whisk in the butter.
  • Set aside but keep warm. Do not allow to boil again.

For the Roasted Pears:

  • Using a melon baller remove the core from the under-side of the pear and then peel carefully and smoothly leaving the stalk on if possible.
  • Place pears in a thick based pan. Just cover with water and then add the other ingrdients.
  • Bring to the boil then leave to cool in the liquid.
  • Drain pears and cut five small cuts tapered down so the base of the pear fans slightly and is more stable.
  • Stand on a greased oven proof tray and sprinkle with brown sugar.

For the Chocolate Pancake:

  • Using an electric hand blender beat eggs and milk together
  • Add sugar and cocoa powder, then flour.
  • Pass through a sieve and allow to rest for 2 hours chilled
  • Get a blinis sized pan good and hot, add a few drops of vegetable oil
  • Spoon in enough mix to cover base of pan and to a depth of about 3mm.
  • When the top starts to firm up flip over and cook other side
  • Use while still hot and fresh

Serves 4

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