St Clements Pancake Topping Food

ST CLEMENT'S PANCAKE TOPPING

Steps:

• Zest 1 of the oranges and the lemon over a bowl. Add the icing sugar, mascarpone and 2 tbsp of the lemon curd and swirl together.
• Cut the peel and pith from both oranges, then slice or segment. Heat the remaining 2 tbsp lemon curd in a pan, tip in the orange slices and warm through for 30 secs.
• Top four warm pancakes (see our easy pancakes recipe) with the citrus mascarpone, then fold over and top with the warm orange slices. Drizzle over any juices from the pan.

ST CLEMENT'S PIE

Steps:

• Heat oven to 180C/160C fan/gas 4. Sit a fluted 20cm round loose-bottomed tin (about 5cm deep, or a slightly shallower 22cm tin) on a baking sheet. Break the biscuits into a big bowl, or double-bag them in food bags, and bash to big crumbs with the end of a rolling pin or small saucepan. Add the cornflakes and bash a bit more to crumbs. Mix with the melted butter and sugar and press into the base and sides of the tin. Bake for 15 mins, then remove and reduce oven temperature to 160C/140C fan/gas 3.
• Whisk egg and yolks in a big bowl until pale and frothy. Whisk in the condensed milk, followed by the zests and juices. Pour in the tin and bake for 20 mins. Cool in the tin, then chill for at least 5 hrs, or overnight.
• Whip the cream, yogurt and icing sugar together. Dollop on the pie and scatter with zest to serve.