So last weekend was a big one for our little family. On Saturday we were in Sydney for the Good Living Growers Market (Pyrmont), then back to Orange that night to pick up the kids, another market on Sunday for me and a big day in the yards for Tim (thank goodness for grandparents). Monday morning rolled around cold and blustery, and in our house we were all tired. I was stroppy. And then I felt bad. So in penance, during quiet time and pre-school, made a really nice afternoon tea.
They all like me again I think - caramel works wonders in this house.
wholemeal pikelets with salted caramel sauce and fresh nectarines
The pikelets were a bit special thanks to freshly milled wholemeal flour and creamy whole, non-homogenised Jersey milk, both from the lovely guys just two stalls up from ours on Saturday; Over The Moon. The caramel (inspired by this post from Call me Cupcake) profited from the same stand’s freshly churned jersey butter and cream. And the nectarines were from the Zavaglia family’s stand. Their orchard is in the Sydney Basin, there they grow beautiful stonefruit, figs, fresh borlotti beans and other vegetables.
1 cup wholemeal flour
1 cup milk
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp orange zest
A little oil
Whisk everything together until you have a thick, smooth batter. Heat a frying pan on medium and add a splash of oil. Drop batter on the hot pan in dessert-spoon-fulls, three or four at a time. As soon as the pikelets begin to bubble, flip them over for a minute on the other side. Set aside covered loosely with foil. These are just as nice I think, served cool, and make a great School morning tea sandwiched together with a bit of butter and jam.
Salted Caramel Sauce
100g caster sugar
80g butter, diced
1tsp sea salt (optional)
150ml heavy cream
Heat a heavy-based saucepan on medium. Heat the sugar without stirring, you can swirl the pan around a bit once it starts to melt. Once all of the sugar has melted remove from heat (it can burn quickly at this point). Whisk in the butter and salt and stir until well incorperated. Pour in the cream, it might seize up a little but keep whisking and then bring the whole thing to be boil for a few minutes, stirring all the time. Pour into sterilised jars and let cool.
It will harden up a little in the fridge but should return to a runny state on reaching room temperature. Keep in the fridge for up to two weeks.This sauce is beautiful served warm over vanilla ice cream, spread over a basic sponge, poured over poached fruit, dolloped into sweet tart shells...you name it.