So considering it’s summer, I’m sat here with all the candles lit, warm pjs on and thick socks. I’m feeling very cosy, but that may also have something to do with the lovely weekend we’ve had and a belly full of pancakes.
Yesterday, the forecast was pretty good for the morning so we headed out to Hendrewennol Fruit Farm. It’s only a 30 minute drive for us and is great for little and big people alike. You can pick strawberries, raspberries, blueberries, red currants and blackberries during summer and we’ll be going back for pumpkins later in the year. They’ve had lots of visitors and strawberries were running low when we arrived, so we headed straight for Daisy’s favourites…blueberries. With basket in hand, she ran off to fill her boots (or punnet!). After we’d picked what we wanted, we headed to their cafe for some gorgeous homemade ice cream and a sit in the sun.Today’s forecast was not so good, so we made use of our delicious fresh fruit and made American style pancakes, with bacon and berries. YUM. YUM. We loosely follow this BBC Food recipe and it’s a great base for lots of tasty toppings. For the sauce, we just brought the berries to the boil, with some caster sugar and a splash of vanilla extract. Stirring well and crushing the berries up gives you a lovely, thick sauce to drizzle over your fresh pancakes. It was brilliant to see Daisy picking her own blueberries and then using them in the kitchen at home. I’m sure she’ll love doing this more and more as she gets older. A definite staple to the summer bucket list.
Ok, so this isn’t a real Key lime pie, as I didn’t have Key limes, just regular Tesco ones. Also, my tart tin was too big so it was a bit on the skinny side, but Lime Frisbee just doesn’t sound as appealing! Nonetheless, Daisy and I (mostly me!) made it work in true Masterchef style, and turned it into a ‘deconstructed’ version instead; John and Greg love a deconstructed dessert don’t they?!
This was easy to make, fun for a toddler to get involved and SUPER tasty! That’s all that matters right? Daisy’s favourite part was crushing the digestives with a rolling pin and obviously eating the finished result. Here she is making sure our ingredients were top notch! This is a fab dessert to make the day before needed as it chills overnight (or a minimum of 3 hours) and you can add the cream just before serving.
- 300g digestive biscuits
- 150g melted butter
- 1 x 397g tin of condensed milk
- 3 egg yolks
- zest and juice of 4 limes
- 300ml double cream
- 1tbsp icing sugar
- a little extra zest for decoration
- Heat your oven to 160C and then crush your digestives in a sealed bag; we used a rolling pin.
- Mix the melted butter in and then press into your tin. Mine was 25cm but a little smaller works fine too as we’ll be crumbling it up anyway.
- Bake for 10 minutes and then leave to cool.
- Put the eggs in a mixing bowl and whisk thoroughly for a minute. Add your condensed milk and whisk again and then finally add the lime juice and zest, whisking for a final 5 minutes to make sure the mixture is lovely and thick. It’ll be smelling AMAZING now too!
- Pour this into your base and bake for a further 15 minutes. Once out of the oven, chill for at least 3 hours.
- When you’re ready to serve, break into chunks and pop into your serving bowls.
- Whisk your double cream until stiff and dollop on top. Grate a little zest and dive right in.
Let me know if you give this recipe a go!