I like breakfast. I like breakfast thats warm and yummy and packed with tasty things, who doesn’t? This porridge fits that criteria, enough of the boring porridge!
Ingredients (serves 1):
1 apple, grated
2 tbsp of pecans, chopped and toasted
1 tbsp of flaked almonds, toasted
40g rolled oats
Pinch of salt
1 tbsp golden syrup
1. Begin by toasting your nuts. Put a frying pan on a medium heat (no oil necessary) and add the pecans. Toast for 3 minutes, moving around occasionally so they don’t burn. Add the almonds to the pecans after they have toasted for 3 minutes and toast for a further 2 minutes. Again, keep moving so they don’t burn.
2. Put the milk, oats and sea salt into a saucepan and cook on a medium heat. Allow the milk to simmer and cook for about 3 minutes and then add the grated apple and allow for cook for further 2 minutes. Add more milk if it starts to catch or if you prefer it runnier.
3. Remove from heat and stir in the toasted nuts.
4. Transfer to a bowl and drizzle golden syrup on top.
Enjoy – the perfect sunday breakfast on a cold and miserable day.
These cupcakes have to be the best cupcakes I have made in a long time. I’m currently slightly obsessed with apple, making these scrummy treats a bite of sugary, fruity, nutty heaven.
Ingredients (makes 10 large cupcakes):
3 cooking apples, peeled, cored and diced into small cubes
50g caster sugar
175g softened unsalted butter
175g caster sugar
3 medium eggs
175g self raising flour, sifted
200g apple sauce (see above)
100g pecans, chopped
1 can of condensed milk
100g dark brown sugar
100g softened unsalted butter
(this recipe makes extra apple sauce and caramel topping, ready for the next batch!)
Preheat the oven at 180 degrees.
Begin by making the apple sauce. Melt the butter and sugar together and then add the apple. Cook on a medium heat for 10-15 minutes until a puree consistency. Stir occasionally and turn down the heat if it’s catching. Allow to cool once finished.
For the cupcakes, cream the butter and sugar together, mix for a good five minutes to make sure it is well combined and nice and fluffy.
Add in the eggs, one at a time, only adding the next when the previous one is fully combined.
Stir in the cooled apple sauce.
Fold in the flour, cinnamon and chopped pecans.
Distribute into cupcake cases and bake for 20-25 minutes.
Once cooled, make the caramel topping. Begin by melting the sugar and butter together.
Add the condensed milk and whisk constantly.
Every now and again stop whisking to check if the topping is bubbling. Allow the topping to come to the boil until it begins to bubble quite vigorously and then remove from the heat. Put the caramel in the fridge to cool and so it doesn’t slide straight off the cupcakes (you can allow the caramel to bubble for longer if you would like a thicker topping).
Once cooled and at a workable consistency, remove from the fridge and spread onto your cupcakes.
This seasonal recipe is a winner for me. Get coring, peeling and chopping because all that apple labour is worth it. You could make more apple sauce and freeze any left overs for next time, have it with roast pork, or if your easily pleased like me shovel it in, nice and warm.