SPAM^® & Mushroom SPAM^® Cakes

Ingredients

• Pancakes (please note you can buy readymade pancakes if preferred)
• 115g/4oz Plain Flour
• Pinch salt
• 1 medium egg and 1 medium egg yolk
• 300ml/10 fl oz milk
• 50/75g/2-3 oz Cheddar cheese
• Vegetable oil for cooking
• Filling:
• 340g can of SPAM^® Chopped Pork and Ham - sliced and then cut into small cubes
• 1 small onion - finely chopped
• 115g/4oz mushrooms - finely chopped
• 50g/2 oz butter
• 40g/1.5 oz plain flour
• 300ml/10 fl oz milk
• 100ml/2.5 fl oz single cream
• 2 tablespoons chopped parsley
• Salt and freshly ground black pepper
• Melted butter to butter the ovenproof dish and for brushing the pancakes

Directions

1. Sift the flour and salt into a bowl.
2. Make a well in the centre and add the egg and extra yolk - whisk until starting to incorporate the flour.
3. Gradually add the milk, whisking all the time until the batter is smooth and has the consistency of thin cream.
4. Heat a small crepe pan until hot, then add a little vegetable oil, ‘swish’ around the hot pan and pour off the excess into a small jug.
5. Pour about 30ml/2 tablespoons of the batter into the pan. Tip the pan to coat the base evenly. Cook for about 30 seconds until the underside is brown. Flip the pancake over and cook on the other side until it is lightly browned.
6. Repeat to make 12 pancakes, re-oiling the pan as above in between each.
7. Pile the pancakes on to a plate with a layer of greaseproof paper in between each one and keep to one side.
8. Method: Filling
9. Preheat the oven to 180C/160C Fan 350F.
10. Melt the butter in a medium saucepan on a medium heat.
11. Add the finely chopped onion and sauté until golden then add the finely chopped mushrooms. Keep stirring until cooked.
12. Add the plain flour, stirring well until the flour is cooked approximately 2 minutes.
13. Gradually add the milk off the heat and stir until thoroughly combined.
14. Return to the heat, keep stirring and add cubed SPAM^® Chopped Pork and Ham, parsley, and finally the cream, stir well and season to taste.
15. Divide the filling among the pancakes and roll them up to enclose the filling completely. Place in a buttered ovenproof dish and brush with melted butter.
16. (This recipe can be made ahead of time to this stage, cooled and kept in the fridge until required. If cooking straight away allow 15/20 minutes).
17. Take out of the oven, sprinkle with grated cheese and either return to the oven for a further 5 minutes until warmed through, or finish off under a hot grill until cheese is melted and bubbling. (Add a further 5 minutes of cooking if taken from the fridge).
18. Serve hot with salad.