Buttermilk drop cakes with lemon curd - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Buttermilk drop cakes with lemon curd By You Magazine - May 3, 2018 Topped with warm lemon curd and served straight from the stove, these drop cakes are a sure-fire way to draw everyone to the breakfast table. Serve with berries and crème fraîche. Susan Bell SERVES 4 320g plain flour 1 tsp baking powder a good pinch of sea salt 50g caster sugar 2 large eggs 290ml buttermilk 60g butter, plus extra for frying crème fraîche and berries, to serve FOR THE LEMON CURD 90g butter, cubed 140g caster sugar a pinch of sea salt 120ml lemon juice (about 3 lemons) 3 large egg yolks 1 large egg FOR THE MINT SUGAR 4 tbsp caster sugar a good handful of mint leaves 1. First, make the lemon curd. Put the butter in a heatproof bowl over a saucepan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Add the sugar, salt and lemon juice. Stir until well combined and the butter has melted. Remove the bowl from the heat and set to one side. 2. In a separate bowl, whisk together the egg yolks and egg. Add this to the lemon and butter mixture and whisk to combine. Return the bowl to the simmering saucepan and heat for 10 minutes or until the mixture thickens. Remove from the heat and leave to cool a little. 3. To make the mint sugar, simply either blitz the sugar and mint leaves in a food processor or bash them together using a mortar and pestle. Leave to one side. 4. Preheat the oven to 110°C (90°C fan oven) gas mark ¼. Sift the flour, baking powder and salt into a large mixing bowl and stir in the sugar. Add the eggs and buttermilk, and whisk everything together to make a smooth batter. 5. Put half the butter in a non-stick frying pan and melt it over a medium-low heat. Mix the melted butter into the batter. 6. Put the frying pan back over the heat and add tablespoonfuls of the mixture in small pools around the pan – you should be able to do 4–5 at a time. Cook for 1 minute on the first side, or until bubbles form on the surface. Flip them over and cook for 1 minute. 7. Remove from the pan and keep warm on a plate wrapped up in a tea towel in the oven while you cook the remaining batter in the same way, adding a little more of the remaining butter to the pan each time. 8. Serve the drop cakes warm with the lemon curd drizzled over, some crème fraîche and fresh berries and a sprinkle of the mint sugar. Recipe from The Hidden Hut by Simon Stallard, HarperCollins, £20 RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved