Pancake-Berry Pudding

Shopping list:

• 1 packs Ormo pancakes, cut or torn into bite size pieces (240g)
• 150g Raspberries (fresh or frozen)
• 100g White Chocolate, roughly chopped
• 150ml Light Crème fraiche
• 1 egg
• 1/2 tbsp plain flour
• 1/2 tsp grated lemon rind
• 1 tsp vanilla extract
• 25g caster sugar
• Icing sugar for dusting

Method:

1. Preheat the oven to 200°C (180°C fan).

2. Layer the pancakes, raspberries, and white chocolate in a small ovenproof baking dish.

3. In a bowl, beat the egg lightly and set aside.

4. In a separate bowl, whisk together the caster sugar, flour, crème fraîche, and vanilla extract until smooth. Gradually add the beaten egg, whisking until the mixture is well combined and silky.

5. Pour the custard mixture gently over the layered pancakes and fruit in the baking dish.

6. Bake in the preheated oven for 20–25 minutes, or until the pudding is puffed up and golden brown.

7. Allow to cool slightly for a few minutes before dusting with icing sugar.

8. Serve warm with Greek yoghurt and fresh berries.