Yummy Sunday recipes from the new Giraffe Family Cookbook

Sunday brunch is a big deal in our house – a time for us to sit down and eat a lovely, lingering breakfast as a family. We usually have Sunday Dinner in the evening, and our current favourite pudding is Sticky Toffee.

   If we’re going out, Giraffe is one of our favourite restaurants. So here are a couple of recipes for you from the brilliant new Giraffe Family Cookbook by Hugo Arnold (£14.99, available from Waterstones). Enjoy!  Stacked banana and blueberry pancakes with organic maple syrup
500g blueberries
200g sugar
100ml water
280g plain flour
1 teaspoon baking powder
50g sugar
3 eggs
300ml milk
oil for cooking
4 bananas, peeled and sliced
maple syrup

1. Combine the blueberries, sugar and water, place over a low heat and
simmer until the blueberries just start to collapse. Allow to cool.
2. Combine the flour, baking powder and sugar in a bowl. Mix the eggs
and milk and pour into the centre of the flour. Whisk to a thick batter.
You may need to add more milk.
3. Heat a non-stick frying pan, smear with oil – you really do not need
much – and ladle on a little of the mixture. Cook for one minute, flip
over and cook for the same time on the other side. Transfer to the
oven and keep warm.
4. Slice the bananas lengthways and serve with a stack of pancakes
(at least three for a decent height) and a spoonful of the blueberry
compote and topped with maple syrup.

   Sticky toffee pudding
1 teaspoon bicarbonate of soda
360g butter, softened
480g dark brown sugar
3 eggs
750g plain flour
11/2teaspoons baking powder
150g sultanas
Toffee sauce
200g dark brown sugar
200ml double cream


1. Preheat the oven to 180C/gas mark 4.
2. Bring 500ml water to the boil, add the bicarbonate of soda and
set aside.
3. Whisk the butter and sugar and beat in the eggs. Fold in the flour,
baking powder and sultanas. Stir in the reserved water.
4. Line a baking tray with greaseproof paper, spoon in the mixture and
cover with tin foil. Bake for 50 minutes or until the mixture is cooked
(an inserted skewer should come out clean).
5. Leave to cool for five minutes and turn out on to a chopping board.
Remove the greaseproof and cut into squares.
6. Combine the sugar with 200ml of water and cook over a moderate
heat until caramel point is reached (the mixture is a dark mahogany
brown). Remove from the heat and allow to cool for a couple of
minutes. Add the cream and mix together. Take care as the mixture
tends to bubble up. You may need to return to the heat briefly and
add some water.
7. Serve the pudding with the toffee sauce over the top and dare we
say it, a lot more cream or ice cream.

written by Liz Jarvis