Sugared Lemon Peel: Cut the lemon peel into long thin strips. Place in a small saucepan, and cover with water. Bring the boil, then remove from the heat. Drain and rinse the lemon peel, then repeat the blanching process again.

Place ¼ cup of water and ½ cup sugar into saucepan and bring to the boil. Add the blanched lemon peel and simmer for 10 – 15 mins, then strain through a sieve. Spread the peel on a sheet of baking paper and leave to dry for an hour or two, then toss the strips in additional sugar. Leave to dry, then store in a sealed container until required

Boil the kumara until cooked through. Peel and puree the kumara by passing through a food mill or pushing through a sieve. Cool a little, then add the beaten egg, milk and sugar, mix well. Combine together the dry ingredients then add to the kumara egg mixture. Mix well, and finally stir in the melted butter. Cook dessert sized spoonfuls on a medium to hot griddle pan or heavy base frypan, turning once when the batter starts to bubble.

To serve place a good dollop of lemon curd on a pikelet, followed by the whipped cream and sugared lemon peel.

Makes approx. 20 pikelets