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  • 500 ml Buttermilk

  • 2 Eggs

  • 2 tablespoons (melted) Butter

  • 2 tablespoons caster sugar

  • 1.5 cups Self Raising Flour sifted with i tsp bi-carb soda

  • Salt

  • Chestnut Topping

  • 375 ml Water

  • 125 g brown sugar

  • 1 stick Cinnamon

  • 1 long strip orange

  • 16 peeled Chestnuts


  • 1.

    Put the buttermilk and eggs into the bowl of a food processor and combine.

  • 2.

    Add the butter and process a further 30 seconds.

  • 3.

    Add the dry ingredients and processs to a smooth batter. Cover with plastic wrap and let stand 10–15 minutes.

  • 4.

    Lightly grease a heavy or non stick pan and set on moderate heat.

  • 5.

    Pour batter into pan to form 11cm -12cm round cakes. Cook until small bubbles appear on top, flip over and cook until golden.

  • 6.

    Serve in a stack with the glazed chestnuts.

  • 7.

    Drizzle liberally with syrup and accompany with a dollop of mascarpone or a knob of butter.

  • Chestnut Topping:

  • 1.

    Put water, brown sugar, cinnamon stick and orange rind into a saucepan and stir until sugar dissolves.

  • 2.

    Bring to the boil and simmer ten minutes.

  • 3.

    Add the chestnuts and simmer 10–15 minutes or until soft and cooked through, being careful not to let them break up into pieces.


Food Stylist: Sheridan Rogers

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