Dan has a lot of cuttings to burn, being a gardener and all so from time to time we like to make a bit of a 'thing' out of the fire. I like to make us something, usually something sweet to eat and Dan picks the music, usually country and as the evening goes on we huddle up to the fire, getting closer and closer to the flames and warm our hands over the smoldering ashes. It's pretty fun but you do stink of smoke for days!
This time I decided to make Raspberry Corn Cakes with Lemon Curd inspired by Diners, Drive ins and Dives as usual. So firstly lets see how to make these beauties!
What you need to do:
You need to add all your dry ingredients together in a big bowl and mix them all together. Now pop your egg into a jug and add your buttermilk and give it a mix with a fork, now along with your buttermilk/ egg mix add all your wet ingredients to your dry and whisk until its all incorporated. There will be a few lumps but thats ok.
Now heat up a pan with a blob of butter and ladle in your mixture. Once your corn cakes have settled in a bit add your raspberries.
The recipe that I used had missed out the eggs, without them the corn cakes just crumbled so I added an egg and they worked out well.
What you'll need:
1 cup of corn meal (polenta)
1/3 cup of all purpose flour
2 tbsp sugar
zest of 1 lemon
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup buttermilk
1 tbsp melted butter
1 cup of fresh raspberries
1 egg
What you need to do:
You need to add all your dry ingredients together in a big bowl and mix them all together. Now pop your egg into a jug and add your buttermilk and give it a mix with a fork, now along with your buttermilk/ egg mix add all your wet ingredients to your dry and whisk until its all incorporated. There will be a few lumps but thats ok.
Now heat up a pan with a blob of butter and ladle in your mixture. Once your corn cakes have settled in a bit add your raspberries.
You know when to turn your corn cakes over when they start getting bubbles on top. Wait until there are bubbles everywhere on your cakes and then carefully flip them. Keep an eye on them once they are flipped as the raspberries burn easily.
Repeat this until all your mixture is used up. You can pop it into a sealed container in the fridge for a day or so and have some tomorrow if your too full tonight, naughty!
I cheated and got my lemon curd from a jar (I know, shame on me) but you can be good and make your own, I have done before and it's pretty easy and defo tastes better!
You can see the original recipe here and she also shares her lemon curd recipe.
Enjoy!
Dan looks pretty pleased with his corn cakes doesn't he?
And Lex wanted in on the photography! Poser
Once it got dark we started the fire, it gets pretty flamey actually.
I'm not really sure what's happening here.
Me looking moody as usual
Lex vanished and we found her here, she got too cold to be outside so sought out her dressing gown. Yes she has her own one!
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