Time for pud in June’s kitchen at RHS Harlow Carr

We always end our talks with a pudding and strawberries were an obvious choice for our demo at RHS Harlow Carr Garden Show this sunny June weekend. This is such a quick and easy recipe to put together and the lime and strawberry compote is a great combination of flavours. The compote freezes really well so if you double up the recipe you’ll have some spare to enjoy with ice cream,  a warm brioche or even waffles!

strawberry and lime compote web

Scotch pancakes with strawberry and lime compote

Makes about 8 pancakes. Takes about 10 minutes plus standing time for the batter

For the pancakes:

100g SR flour

Pinch salt

50g caster sugar

1 medium egg

4 tbspns milk

Soft Butter for spreading

Coconut oil or butter or cooking

For the compote:

2 tbspns brown sugar

15g butter

1 tbspn lime juice

300g strawberries halved or quartered


  • Put the flour, salt and sugar in a mixing bowl and mix well together
  • Crack in the egg and start to mix in the flour
  • Add a tablespoon of milk at a time and continue to mix in until you have a smooth, thick batter. If you have time, stand on one side for about 20 minutes
  • Heat a flat griddle pan to hot and add a little oil or butter, Wipe over with a piece of kitchen roll as you only need to just grease the pan
  • Add just a tablespoon of batter at a time to the pan – I usually cook 4 at a time
  • Wait just a minute or two for the surface of the pancake to start bubbling then carefully flip over to cook the other side until golden brown
  • Spread the warm pancakes with a little butter and keep warm covered in a tea towel
  • Heat a small frying pan and add in the butter, brown sugar and the lime juice. Stir together to combine and when the butter has melted add in the strawberries.
  • Cook gently for just a couple of minutes until the strawberries are just softened
  • Arrange your pancakes on a plate and top with a generous amount of the strawberry compote
  • Enjoy straight away