Beverley Glock finds farm-fresh food to make with your children. Six-year-olds can make this with an adult

This recipe works well as a pudding or a lovely Sunday morning breakfast.

Serves 4; prep time 10 min; cook time 10 min

130g plain flour
1 egg
250ml semi-skimmed milk
Butter
2 oranges, thinly sliced with pith and skin removed
1 tbsp runny honey
4 fresh figs, sliced and stalk removed

Place flour and egg into a mixing bowl and gradually whisk in the milk to form a batter. Set aside. Place the orange slices in a small pan, add the honey and top with the fig slices. Place on a low heat, prodding occasionally, for 5 minutes until the juices start to run. Remove from the heat and keep warm.

Melt a knob of butter in a nonstick frying pan, then pour in sufficient batter to cover the bottom of the pan. When the pancake starts to bubble turn it over with a fish slice and cook until it starts to bubble again. Tip on to a warm plate, cover with foil and repeat until all the batter is used up. Serve with the figs and oranges poured over the pancakes. www.splatcooking.net

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