Tim started our business, Mandagery Creek Venison in 2004 and has been doing farmers markets ever since, I joined in six years ago. Every Saturday we scribble cooking tips on paper bags and hand out newsletters full of recipes while the stallholders on either side of us do the same. Here’s where all of those recipes will (gradually) be collected. Today though, for reasons explained below, I am making amends to my children and husband through pikelets and caramel.
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.
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.
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.