Food
and cooking articles and information:
BRINGING
PUDDINGS TO LIFE - Caramel and Bramley Apple Pancakes
by
Chef Phil Vickery
Celebrity
chef Phil Vickery cooks up a pudding storm
Everyone has their favourite pudding
but not everyone knows how to make them! However, help
is here in the form of Celebrity Chef Phil Vickery.
Phil is here to give easy step-by-step instructions
to create twelve fantastic puddings, one pudcast a month.
Pancakes are a must for February - try Carnation's wonderful
squeezy Caramel sauce over yours - with ice cream and
bananas or with Phil Vickery's recipe for tangy Bramley
Apples and Crème Fraîche.
Everybody
loves a good pud! From homemade apple pie to granny's
spotted dick or mum's treacle tart, everyone's a winner.
But how often do you make home-made puds and do you
really know where to start?
Although
more and more people are experimenting in the kitchen
with puddings, one in five Brits have never attempted
a home-made pudding, according to new research by Carnation.
So what's stopping Brits from getting their hands dirty
in the kitchen? Perhaps, if you had a top chef in the
kitchen with you, you'd be more inclined to whip up
a nice pudding. Well now you can!
Celebrity
chef Phil Vickery is here to save the day. Over the
coming months he will be welcoming us in to his kitchen
to take us through the simple steps to create twelve
fantastic puddings. Click on Podcast below to watch
his latest instalment demonstrating how to make . .
.
Still
looking for inspiration? Why not logon to www.carnation.co.uk
where you can look through a variety of Phil's tasty
recipes and download the pudcasts.
PUDCASTS
To
stop the spread of pudding paranoia and encourage
the nation to rediscover its taste for homemade puddings,
today, celebrity chef Phil Vickery launches a series
of Pudcasts; a monthly series of six podcasts showing
you how to create simple, yet impressive, desserts.
Let's face it, even cook books aren't fool-proof,
but you'll be hard pressed to go wrong when you've
got the step-by-step directions on a screen right
in front of your eyes! So why not harness the power
of technology and watch one of Phil's pudcasts - you
can't go wrong!
WHAT
YOU GOT COOKIN'?
Cooking's
not just about the end result. According to Phil,
as well as missing out on the delicious taste of authentic
homemade cooking, people are passing up the opportunity
to experience the psychological benefits of making
something for themselves. Creating your own mouth-watering
pudding can be extremely rewarding, especially if
cooking for family and friends. To see others really
enjoying something you have prepared from scratch
can leave you with a real sense of satisfaction and
pride.
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 CHEF
PHIL VICKERY
Phil
started his career in a seaside hotel in Folkestone
Kent, after leaving college. He then went to the
Lake District to the famous Michaels Nook Country
House hotel, where his food was rated the best
in the lakes.
After
6 months touring Australia and New Zealand he
took up one of two stints at the world famous
Gravetye Manor in West Sussex. Once as chef de
partie, and sous chef. This is where he really
found his love for great British produce and cooking.
This led on to his next position as Ian Mc Andrew's
sous chef at Restaurant 74
After
the second stint at Gravetye Manor, Phil then
travelled to the south west to open a luxurious
hotel, then moving to The Castle hotel after Gary
Rhodes left in 1999. Here he really found his
niche and over the next 9 years he won many accolades,
including a Michelin star, Egon Ronay stars and
4 AA rosettes. Phil moved onto development in
2000 co-founding The Food Bureau with partner
and friend Steven Poole.
Phil
has written six books, including 'A Passion for
Puddings'. He also writes for many magazines,
articles and is a member of The Guild Of Food
Writers.
Phil
has been a regular chef on BBC's Ready Steady
Cook for 10 years. He is also resident chef on
ITV's This Morning and is a regular contributor
to Radio Five Live and BBC's Breakfast programme.
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CARAMEL
AND BRAMLEY APPLE PANCAKES
Pancakes are a must for February - try Carnation's
wonderful squeezy Caramel sauce over yours - with ice
cream and bananas or with Phil Vickery's recipe for
tangy Bramley Apples and Crème Fraîche.
Ingredients
Pancake batter:
100g (3½ oz) plain flour
2 eggs
250ml (9 fl oz) semi-skimmed milk
sunflower oil for frying (optional)
2 large Bramley apples
25g (1 oz) butter
200ml carton half fat crème fraîche,
to serve
8tbsp Carnation Squeezy Caramel
Method
- To
make the pancake batter, beat the flour and the eggs
together with a little of the milk, until smooth and
then gradually add the rest of the milk.
- Heat
a 20cm (8in) non-stick frying pan. Brush sparingly
with a little oil and pour in a ladelful of the batter.
Immediately swirl and tilt the pan to create a thin,
even layer. Cook until golden around the edge and
dry in the centre, about 45 seconds. Carefully flip
the pancake over and cook for a further 15 seconds.
Turn out onto a plate.
- Repeat
with the remaining mixture.
- Peel
and core the apples and slice thickly. Melt half the
butter in a frying pan and fry the apple slices in
batches until golden brown on all sides.
- To
serve, re-heat each pancake, and fill with apples,
crème fraîche and drizzle with caramel.
Serves
4
www.carnation.co.uk
Published
19 February 2009
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