Love... Sewing. Pippa Cuthbert

re-oiling the pan as necessary, and stacking the cooked pancakes between sheets of parchment, until you are ready to serve. Pancakes will keep warm like this while you cook the remaining batter, but if you want to keep them warm for longer, transfer them, still layered up, to a heatproof plate, cover with foil and place over a pan of gently simmering water or in the oven at a low (keep warm) setting.

      Basic waffle batter

      250g/8oz plain flour

      ½ tsp bicarbonate of soda

      ½ tsp salt

      30g/1oz caster sugar (optional)

      1 egg, separated

      300ml/10fl oz milk

      30g/1oz unsalted butter, melted

      Makes 12 waffles

      Prepare and preheat the waffle irons or waffle machine as directed. Combine the flour with the bicarbonate of soda, salt and sugar, if using, in a bowl and make a well in the centre. Add the egg yolk and milk, and gradually work into the flour using a whisk. Beat gently until smooth. Carefully stir in the melted butter.

      In a grease-free bowl, whisk the egg white until stiff and carefully fold into the batter using a large metal spoon.

      Pour over enough batter, to ensure that the moulded surface of the lower plates are covered sufficiently (for an electric plate you will need about 3 Tbsp for each plate). Close the irons or lid and cook until the waffles are just brown on the outside, about 3 minutes.

      When the waffles are ready, remove them with a twopronged fork or a wooden skewer, taking care not to scratch the non-stick coating. Place on a wire rack lined with a clean tea towel and baking parchment. Fold the paper and towel over the waffle to keep it moist. Continue to make waffles, about 12 in total, stacking the cooked waffles between sheets of parchment, until you are ready to serve.

      Blueberry compôte

      Juice of 1 orange

      1 tsp cornflour

      200g/7oz fresh blueberries

      2 Tbsp caster sugar

      Makes 300ml/10fl oz

      Combine the orange juice and cornflour in a small bowl. Put the blueberries, sugar and cornflour mixture in a small saucepan over a low heat. Stir gently until the blueberries begin to macerate and their juice just starts to run. Stir gently for a further 30 seconds then remove from the heat and allow to cool. Store in the refrigerator for up to 1 week.

      Fruit coulis

      ½ quantity Sugar syrup, without the cocoa powder (see opposite)

      250g/8oz of any of the following: raspberries, blackberries, blueberries or strawberries, washed and prepared, or 1 large ripe mango or papaya, peeled, deseeded and chopped

      1–2 Tbsp freshly squeezed lemon juice (optional)

      Each coulis makes approx. 550ml/18fl oz

      Make the syrup as described opposite and, once the syrup has cooked, add your chosen fruit to it before it cools.

      Once cold, transfer to a blender or food processor and blend for a few seconds until smooth. Strain through a nylon sieve to make a smooth sauce. If the sauce is too sweet, add lemon juice to sharpen. Cover and chill until required.

      You can try adding extra flavourings to your chosen coulis, such as finely grated citrus rind, vanilla extract or rosewater.

      Chocolate sugar syrup

      350g/12oz caster sugar

      600ml/20fl oz cold water

      1 Tbsp cocoa powder

      Makes approx. 600ml/20fl oz

      Place the sugar in a saucepan and pour in the water. Heat, stirring until the sugar dissolves. Raise the heat and bring to the boil. Simmer, without stirring, for 10 minutes. Remove from the heat. Sieve in the cocoa powder and whisk well. Set aside to cool.

      Custard sauce

      4 level Tbsp cornflour

      3 Tbsp caster sugar

      600ml/1pt full-fat milk

      2 egg yolks

      Few drops vanilla extract

      Few drops yellow food colouring (optional)

      Makes approx. 600ml/1pt

      In a saucepan, blend the cornflour with a little of the milk to make a smooth paste. Stir in the sugar and remaining milk. Heat, stirring, over the heat until boiling and thick – you may find it easier to use a whisk to help keep the mixture smooth.

      Cook for 2 minutes. Remove from the heat and cool for 10 minutes. Stir in the egg yolks and return to the heat. Cook through for 3 minutes, stirring, but without boiling. Add vanilla extract to taste, and colour with food colouring if liked. To use cold, pour into a heatproof bowl and cover the surface with greaseproof paper to prevent a skin forming. Allow to cool before covering and chilling until required.

      For a thicker pouring custard, use 1 Tbsp more cornflour.