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    Delia's Kaiserschmarrn

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    Delia's Kaiserschmarrn

    • Preparation time: 25 minutes
    • Cooking time: 5 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    2 tablespoons dark rum
    140g dried cherries
    40g unsalted butter
    100g toasted flaked almonds
    2 tablespoons golden icing sugar
    1 teaspoon ground cinnamon

    7 to 8 cooked pancakes 

    A large sized heavy based frying pan 


    Begin by warming the rum in a small saucepan, then add the dried cherries and give it a stir. Remove the pan from the heat and leave on one side for 30 minutes.

    Stack the pancakes and cut them into about five strips lengthways then across so they are small squares.

    Pre-heat the grill to its highest setting.

    Now melt the butter in a large frying pan and, when it starts to foam, add the pieces of pancake and the cherry-and-rum mixture, followed by the almonds. Cook over a medium heat for 3 – 4 minutes, tossing and turning the mixture till it’s hot and golden.

    Then, sift the icing sugar and cinnamon over the top. Place under the very hot grill for a few minutes until the sugar has caramelised then serve immediately with chilled pouring cream, crème fraîche or vanilla ice cream.

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    Recipe adapted from Delia’s How to Cheat published by
    Ebury Press 2008
    © Delia Smith 2014

    To watch this recipe video, click here

    See also: Delia's Crêpes Suzette

    For more information about Delia's Online Cookery School go to www.deliaonline.com


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