|
Back in 2013 I took a trip to NZ to see my family. I had a glorious fortnight catching up with loved ones, driving to the top of the north island to see my favourite pottery studios, taking my then 5 & 3yo children to the black sand beaches of my childhood. 11 years later, my son's sole memory of the holiday was going to the cinema in Auckland to see Despicable Me. Typical. Except I'm not much better, because the memory I keep returning to is a glorious breakfast I had in Ponsonby - it was a plate of gingerbread spiced pancakes, stacked high and dripping with butter and syrup.
When I returned home I set about creating my own version and it's since become a family favourite. I like to serve these pancakes with whipped honey cinnamon butter. I've added the simple instructions on how to make it after the pancake recipe - try it and I swear you'll wonder why you ever bothered eating pancakes without whipped butter!
Australians and New Zealanders love a slice. There's nowhere else in the world where a slice means what it does to us. I remember confusing my American cousin with talk of ‘making a weetbix slice’ - explaining weetbix was tough enough (there's no equivalent in the US, with all cereal being bite size), but then I also had to explain a slice! I deferred to the Australian Women's Weekly definition:
‘Somewhere between a cake and a tart and baked in a large slab, slices are sweet treats that can be made of one mixture or have multiple layers, with a base that’s covered with a topping and/or a filling’. This Blueberry Crumble Slice is so delicious and surprisingly simple and speedy to make. That's because it gives the illusion of having three separate layers; in actual fact it's just a classic crumble mixture pressed into a brownie tin then a scattering of blueberries, which are then sandwiched under another layer of crumble placed on top. |
Categories
All
Archives
February 2025
|
RSS Feed