Ingredients Batter: 50g/ 2oz gingernut biscuits, crushed 50g/2oz plain flour 2 eggs 250ml/ 8fl oz milk For frying and topping: Oil or fat Caster sugar Filling: 300ml/ ½ pint thick, sweetened apple puree 50g/ 2oz finely chopped crystallized ginger 50g/ 2oz coarsely chopped walnuts Method Blend together the ingredients for the batter. Heat a very little oil or butter in a frying pan cooking the pancake on one side and flipping to cook the other. Continue like this until all the pancakes are cooked. Keep the cooked pancakes hot on an uncovered dish in an over, set very low. Alternatively, place dish on top of a pan of hot water. Meanwhile, heat the apple puree, ginger and nuts. Fill each pancake in turn with the mixture, roll and return to a heated dish. Top pancakes with sprinkled sugar.
To make apple puree: Ingredients 450g/ 1IB apples, peeled and thinly sliced 2 tablespoons water 25-50g/1-2oz sugar 25g/1oz butter (optional) Method Simmer the apples with the water, sugar and butter until a soft puree. Sieve or liquidise if wished. Recipe from Ocado who has partnered with 93-year-old World War II food writer, broadcaster and ‘celebrity chef’ Marguerite Patten, who is dishing up a series of ration-era inspired recipes to help shoppers invigorate leftovers and stretch their food baskets further. The ‘Crunch’ busting series, Food To Go Further, is available now for free download via www.ocado.com