Step: 1/11

Soak the raisins in the rum in a small bowl.

Step: 2/11

Melt 2 tbsp butter in a small pan. Separate the eggs. Pour the flour into a large bowl and stir in the milk with a whisk until smooth. Add the egg yolks, melted butter, 1 tbsp sugar, salt and raisins and stir until smooth.

Step: 3/11

Beat the egg whites with the remaining sugar until stiff then fold into the batter mixture.

Step: 4/11

Heat a pan and grease the edges with butter.

Step: 5/11

Add 1 tbsp butter to the pan. Add the dough and slowly brown on the underside for 3-4 minutes over a medium heat. Turn and cook the other side for 2-3 minutes until pale golden.

Step: 6/11

Slice the pancake onto the work surface and tear into pieces with 2 forks.

Step: 7/11

Pour some icing sugar into the pan and let it lightly caramelize.

Step: 8/11

Add the remaining butter.

Step: 9/11

Add the shredded pancake to the pan.

Step: 10/11

Cook, stirring, until coated in the caramelized sugar.

Step: 11/11

Dust with icing sugar and serve with cranberry compote.