Servings:

Serves 2

Level of difficulty:

Easy

Ingredients

110g plain flour
1 tbsp caster sugar
1 egg(beaten)
350ml semi skimmed milk
4 oranges
25g unsalted butter melted)

1 clove
50g caster sugar
10g unsalted butter cubed

75g dark chocolate
50ml double cream
Dash of milk
Cube of butter

Oil for pancakes

Method

1.Zest three of the oranges for the pancake batter
2.In a bowl add the flour and caster sugar and the zest of three of the oranges make a well in the centre and slowly pour the in the beaten egg and melted butter and whisk, gradually pour in the milk until the mixture is thin and loose (you may not need all the milk).

3.Segment two oranges and place them on a j cloth, juice the other two oranges and add the juice to a saucepan with 50g caster sugar and a crushed clove, reduce to syrup, on a low heat.

4.Heat a tbsp of vegetable oil in a pancake pan and make six pancakes, leaving to cool (but do not put them in the fridge).
Place chocolate, double cream and a dash of milk in a bain-marie until melted.
5.Check the orange sauce and run through a chinois into a smaller pan and keep warm.
6.Test the consistency of the chocolate sauce and when runny pour into a squeezy bottle.
7.On a baking tray, take a blow torch to one side of the orange segments until slightly blackened, slice them in half, trimming the edges.
8.Trim the pancakes and slice evenly, to resemble tagliatelle.
9.Monte the butter through the orange sauce, to taste, and keep warm.
10.Warm the "tagliatelle" pancakes through in the microwave for about 15 seconds.


To serve

Make a nest of "tagliatelle" pancakes in the centre of the bowl. Scattering the seared orange segments over the top. Spoon the orange syrup over the pancakes and to finish drizzle with a little chocolate sauce.