Yet another bake that came about from my time on Food Network Canada’s show Great Chocolate Showdown. The elimination challenge in Episode 4 was to bake a brunch dish inspired by a favorite childhood dessert, using Quaker^TM oat flour. The items for selection were coffee cake, tart, pancakes, crepes and biscuits. While I’m definitely partial to a good breakfast biscuit, pancakes are much closer to my heart. Waffles give me a savory brunch option, whilst pancakes are the perfect vehicle for a sweet option.

My childhood memory would have been firmly anchored in my mom and her synonymous dessert that is Queen of Puddings. My mother was solely responsible for my ability, passion and sometimes foolhardy ambition when I bake. In my childhood memories, she’s permanently enrobed in a gingham tabard, and there was nothing this woman couldn’t make, bake or generally concoct in the kitchen. If I were to sum up a childhood of kitchen memories in one delicious dessert, Queen Of Puddings, instantly springs to mind. With layers of breadcrumb enriched vanilla custard layered with sweet, tangy raspberry jam and topped with billowy clouds of fluffy, golden toasted meringue it was my mom’s go-to dessert when ingredients were scarce. For me it’s a classic case of my mom being a kitchen alchemist and turning a few mundane ingredients into something fantastic- a fine example of the whole being more than the sum of it’s parts. The original recipe is easy and comforting, and it’s warmth, familiarity and soothing nature will always remind me a a childhood at my mother’s hip.

Of course trying to marry such a quintessentially classic comfort pudding with the concept of brunch was always going to be a fun challenge at best! In my head the signature layers of the original recipe lend themselves perfectly to create a layered, stacked brunch dessert. Here I’ve created a pancake stack bordering on an entremet- layers of pancake with ganache, custard, and jelly regally crowned with peaks of soft, fluffy meringue. Anyone for a boujee brunch?

Yes I’ve taken shortcuts here with the use of Jello-O and custard powder. For me, when making brunch, shortcuts are ALWAYS welcome. Anything that helps me get to the table fast and get the bubbles flowing even faster is always acceptable in my books! I’m not one to stand on ceremony.

Bottoms up!

Queen of Puddings Brunch Pancakes #recipe #greatchocolateshowdown

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Makes 4

Ingredients

Oat Pancakes

• 2 cups oat flour
• 1 1/2 tsp baking powder
• 1/2 cinnamon
• 1/8 tsp Kosher salt
• 2 eggs
• Zest 1 large orange
• 1 cup whole milk
• 1/4 cup butter, melted
• 1 Tbsp agave syrup
• 1/2 tsp vanilla extract
• 1 cup chocolate chips

Whipped Chocolate Ganache

• 1/2 cup whipping cream
• 2oz dark chocolate, cut in to chunks
• 1 Tbsp Raspberry liqueur
• 1/8 tsp Kosher salt

Prosecco Raspberry Gelee

• 1 pack Raspberry Jell-O
• 1 cup boiling water
• 1 cup Prosecco

Chocolate Custard

• 2 Tbsp custard powder
• 2 tsp sugar
• 1 cup whole milk
• 2 oz dark chocolate, cut in to chunks

Meringue

• 2 egg whites
• 1/2 cup fine sugar

To Serve

• 1 1/2 cups fresh raspberries, sliced lengthwise in half

Method

Prosecco Raspberry Gelee

1. In a jug combine Jell-O powder and boiling water. Stir until dissolved
2. Slowly add in prosecco and stir gently to incorporate
3. Pour into 3″ dia silicone tartlet mold to 1/4″ depth
4. Place in refrigerator to set

Chocolate custard

1. Mix the custard powder and sugar together in a small pan
2. Add the milk, and stir to combine
3. Continue heating, stirring constantly, until the custard is smooth and well thickened
4. Remove pan from heat and stir in chocolate chunks until melted and fully incorporated
5. Leave to cool for 5 mins before placing into a piping bag fitted with a plain round tip
6. Pipe discs of the custard into a silicone tartlet mold to match your Jell-O tartlet mold
7. Cover the surface of the custard with cling wrap to prevent skin forming on the surface
8. Place in refrigerator to set

Whipped Chocolate Ganache

1. Gently heat the cream in a pan until just below boiling. (look for small bubble starting to appear at the edge of the cream)
2. Remove from heat, add the raspberry liqueur, salt and chocolate chunks and leave for 2-3 minutes
3. After this time gently stir to emulsify the mixture until it is smooth and uniform in color
4. Leave to cool to room temperature
5. Using a whisk or hand held mixer whip the mixture until light and fluffy. Be careful not to overwhisk in case of separation
6. Cover and set aside until needed

Oat Pancakes

1. In a medium bowl, whisk together the oat flour, baking powder, cinnamon, and salt
2. In a separate larger bowl, mix together the eggs, milk, melted butter, orange zest, and vanilla extract
3. Add the dry ingredients and stir to combine. Once nearly combined stir in the chocolate chips
4. Heat a griddle pan over a medium high heat. Lower heat to medium low, and using 1/3 cup measurement pour circles of pancake batter to give you 8 pancakes. Your pancakes should spread to approximately 4-4 1/2″ diameter
5. Cook on each side for 3-2 minutes until golden brown, flipping when done.
6. Remove from heat and set aside until serving

Meringue

1. In a stand mixer fitted with the whisk, beat the egg whites until soft peaks form
2. With the mixer on, gradually beat in the sugar until stiff peaks form. meringue should be glossy and smooth
3. Transfer to a piping bag fitted with a desired piping nozzle

Assembly/ To Serve

1. Remove whipped ganache from refrigerator and transfer to a piping bag fitted with a round plain nozzle
2. Pipe a round of ganache onto a pancake placed on a plate, leaving 1/4-1/2″ border
3. Set raspberries halves around on the border, standing up against the ganache
4. Place a second pancake on top
5. Carefully remove a round of chocolate custard* from the mold and place on top of second pancake
6. Carefully remove a round of raspberry gelee* from the mold and place on top of the chocolate custard round
7. Set raspberries halves around on the border, standing up against the custard & gelee rounds
8. Top with peaks of meringue piped in desired arrangement and torch to finish until toasted and browned
9. Serve with any remaining raspberries

*Chocolate custard and gelee rounds can be placed in the freezer, after setting, for 10-15mins to firm up to aid removal