Pikelets

1 large egg
1/4 cup sugar
1/2 cup milk, add extra if needed
1 cup self raising flour

Whisk ingredients together until smooth. Pour spoonfuls in to a hot lightly greased frypan and cook in batches.

Chocolate Yogo

20-40 g cocoa (depending on how rich the cocoa is)
40g cornflour
120g sugar
800ml milk
Sift dry ingredients and mix with 300mls of the milk. Heat remaining 500mls milk in saucepan until about to boil. Pour chocolate milk mix in to hot milk and whish briskly until quite thick. Pour in to container, cover with cling film resting on chocolate custard all over so no skin forms on top, and put in fridge overnight to set. Alternatively, put all ingredients in thermomix, cook 90 deg on speed 4 for 9 minutes, then put in container and refrigerate as above.

Crispy Corn Fritters

Ingredients

90g Ground Rice Flour or Plain Flour
60g Plain Flour
¼ Teaspoon Baking Powder
½ Teaspoon Salt
1 Teaspoon Ground Coriander
½ Teaspoon Ground Cumin
1 Egg, Lightly Beaten
1 Teaspoon Lemon Juice
350g Corn Kernels (cut from 3 large corn cobs)
4 Spring Onions (finely sliced)
3 Tablespoons Fresh Coriander Chopped
60ml Vegetable Oil

Procedure

Sift the ground rice, flour, baking powder, salt, coriander and cumin into a bowl. Add the egg, lemon juice, and 125ml water and beat to a smooth batter. Add the corn, spring onion and chopped coriander and stir to combine. Heat the oil in a large non-stick frying pan over a medium to high heat. When the oil is hot, add 2 tablespoons of mixture for each fritter. Flatten with the back of a spoon. Cook for about 2-3 minutes, or until golden brown, then turn and cook the other side. Best served with a tomato relished and dressed rocket salad. For gluten free option replace the 60g of plain flour with rice flour.