ORANGE PANCAKE GATEAU

To make the pancakes, mix together the flour, eggs, salt and sugar; gradually add the milk, the cream and the melted butter; add the beer and mix thoroughly; chill in the fridge until needed

For the orange cream, whisk the cream and icing sugar together until firm peaks begin to form; add the grated orange zest and the Cointreau and mix well and refrigerate

Peel the oranges and separate the segments; remove the pith and membrane; cover and set to one side

To cook the pancakes, brush a pan with a small amount of melted butter or vegetable oil and heat; spoon 1-2 tbsp of the batter into the hot pan and tip the pan to ensure there is an even coating of batter in the bottom; cook for about 2-3 minutes; turn over and cook for a further 2-3 minutes until golden; repeat with the rest of the batter, making at least 12-14 pancakes

Set aside 4 pancakes and some orange segments to finish the gateau; line a cake tin with a loose bottom with clingfilm; line the cake tin with pancakes, allowing them to hang over the edge of the tin

Place the orange cream in a piping bag and pipe a layer of cream into the base of the pancake lined tin; press 3-4 orange segments into the cream and top with a pancake, folding the edges in to make it fit; repeat with the rest of the cream and pancakes until you reach the top of the tin; finish with a layer of cream and then fold the loose edges of the first pancakes over the top; fold the clingfilm over the top and place in the fridge for at least 3 hours

Prepare the apricot glaze by gently heating the jam until it starts to liquefy; add the water and bring to the boil, stirring continuously; remove from the heat and allow to cool a little; strain and pour half of the glaze over the gateau; take the 4 pancakes which you set aside and dip them into the glaze, then fold over the top of the gateau to decorate; add the reserved orange segments and if you want, pour two tablespoons Cointreau over the top and set alight