What a wonderful, beautiful way to use scraped-out vanilla pods, resulting in a deep, dark, sweet vanilla extract to add to cakes, cookies and pancakes.
- 500ml vodka
- 50g caster sugar
- 5 or 6 used, split vanilla pods, more if poss (add more as you use them)
- Put everything into a bottle (use the vodka bottle if you like) and seal firmly
- Shake every day for a week then store in a cool, dark place. It’ll be ready to use after a month, but the longer you leave it (and the more vanilla you add), the stronger it will get
Sophie cooks 