Scott's Restaurant (01245) 380161

INGREDIENTS to serve 6 to 8 people :-




fl oz

Basic Pancake Batter made previous day



oranges - washed



castor sugar


level teaspoon




cold water


Using a cannelling knife or vegetable peeler remove the zest from the oranges in 6-inch strips and keep covered in clingfilm. These will form the ties for the bags of gold.

Prepare Orange Filling :-

Remove the pith from the oranges, using a sharp knife, by slicing off the top & bottom of each orange, then cutting down the sides. Segment the oranges into a bowl.

Drain off the orange juice into a small saucepan, add the castor sugar, and bring to the boil. Mix the cornflour with the water until smooth and then add to the orange juice off the heat. Return to the heat, and stir to the boil until thickened.

Add the thickened orange juice to the fresh orange segments, and allow to cool.

Make Pancakes :-

Lightly oil a frying pan and allow to get hot. A faint blue haze should appear just above the surface of the frying pan.

Pour in enough Basic Pancake Batter just to thinly coat the surface of the frying pan.

Allow the pancake to set round the edge of the frying pan. Flip over with a flick of the wrist, or using a palette knife turn over the pancake, and lightly cook the other side.

Turn onto a plate and spoon a small amount of the orange filling into the centre of the pancake, then draw up the pancake like a moneybag.

Using the orange rind, tie the pancake bag around its neck to hold it in place.

Repeat the process with the rest of the Basic Pancake Batter and orange filling until all used.