Vale House Kitchen are based in the quaint village of Timsbury, a short drive from Bath. They are a cookery school specialising in foraging, country skills and seasonal cooking, and so have shared with us their very seasonal pancake recipe using their very own Seville Orange Marmalade.
Traditional Pancake Recipe
- 250g plain flour
- 2 eggs
- 500ml milk
- A pinch of seasalt
- Sieve the flour and the salt into a bowl making a small hollow in the middle. Crack in the two eggs and 1/3 of the milk and whisk together. Slowly add the rest of the milk, whisking as you go until you end up with a batter with the consistency of single cream. You may need a splash more milk if your batter is too thick.
- Place in the fridge for 30 minutes so that the batter can rest, and then check again when you get it out. If it has thickened up, add a dash more milk.
- To cook, heat a non-stick pan over a medium heat, add a tablespoon of oil (we like to use Bath Harvest Rapeseed Oil here at Vale House Kitchen), swirl around the pan and pour out the excess.
- Add a small ladleful of the batter and again swirl it around until the whole of the pan is covered. Cook for a minute or two before flipping over (you may need to loosen the edges before the all-important pancake toss).
- Cook the other side for the same amount of time and then serve hot on a plate ready for the topping of your choice.
Seville Orange Marmalade
Recipe by resident preserves tutor, Vivien Lloyd
Makes around 2.25kg/5lb
- 675g (1lb 8oz) Seville oranges
- 1 lemon
- 1.4kg (3lb) granulated cane sugar
- 1.75 litres (3 pints) water
- Juice the oranges and pour the juice with the water into a large, lidded pan with a capacity of six to eight litres. Remove the inner membranes and pips from the oranges. Do not remove the pith from the oranges.
- Juice the lemon and add the juice to the pan. Put the orange membranes and the remains of the lemon into a food processor or mini-chopper and chop finely. Put the chopped membranes and any pips into a 30x30cm piece of thin cotton muslin. Tie this up with string and add to the pan. Shred the oranges and add the peel to the pan. If possible, leave the pan overnight to allow the fruit to soak.
- The next day, bring the lidded pan to a boil, turn down the heat and simmer very gently for two hours. Remove the lid from the pan. The peel should be very tender and the contents of the pan reduced by a third. Warm the sugar in a low oven, 140°C /275°F/ Gas mark 1.
- Remove the muslin bag and squeeze the liquid from the bag back into the pan through a sieve, using a large spoon. Add the sugar to the pan and stir until dissolved.
- Gradually bring the pan to a rolling boil and test for a set after seven minutes, using the flake test. Dip a large spoon into the pan and scoop out a spoonful. Lift the spoon above the pan and turn it horizontally. If the marmalade has reached setting point of 104.5°C (220°F) it will drip then hang on the side of the spoon.
- Leave the marmalade to cool for five to ten minutes; a skin should have formed on the surface. Remove any scum from the surface with a large metal spoon. Gently stir the marmalade to distribute the peel.
- Pour the marmalade into clean, warm sterilised jars and cover with new twist top lids. Alternatively, seal the jars with waxed discs and when cold, apply cellophane covers secured with elastic bands. Leave the jars upright and undisturbed to set.
Variations for You to Try
Add 60g of finely chopped root ginger to the muslin bag and 125g thinly sliced stem or crystallised ginger with the sugar.
Stir in 2.5 fl oz of whisky or rum into the marmalade after skimming and just before potting.