Cherry Bakewell Breakfast Oats.

I think one of my favourite British flavours has to be the Cherry Bakewell Tart . . . and Bakewell Pudding. Bakewell Tart is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. The Bakewell Pudding on the other hand is a flaky pastry, with a layer of jam and an egg and almond filling. Some versions of the tart are covered with a layer of fondant. I do confess I love them all . . . the tarts, the pudding and the fondant!



I love the flavours so much that I adapted them to create my very own Cherry Bakewell Whoopie Pies a few years back, and I have to confess they were just about the scrummiest whoopie pies I have ever eaten! I've also created Bakewell Scones, and Raspberry Bakewell Cake, quite successfully and I adore them both!



Today for breakfast I decided to take the Bakewell flavours that little bit further and I created Cherry Bakewell Breakfast Oats! Just imagine it now . . .



Wholesome and hearty oats, rich and creamy . . . flavoured with the scrummy tastes of sour cherries, toasted almonds and dark cherry preserves . . .



The oats so filling and nutritious . . . cooked in milk . . . with just a touch of almond extract . . . stogged full of dried sour cherries . . .



Topped with a swirl of beautiful dark cherry preserves and a scattering of toasted flaked almonds, nutty and sweet . . .



Oh how moreish . . . oh how wonderful . . . this is the type of food that Enid Blyton made me dream about when I was a child!



As I sat there this morning devouring every delicious mouthful, I could almost imagine tucking into a scrummy bowl of this with my mates . . . storing up much needed energy for the adventures that the day ahead might hold . . .
Except there is no parrot named Kiki to amuse us . . . just a mad Cocker named Mitzie, who is in all truth probably quite a bit easier to handle and put up with.



Cherry Bakewell Breakfast Oats. Try some today. You won't be sorry you did and I dare to hazard a guess that it will become a firm favourite in your home as well. We loved this . . . we truly did.

Oh I am a very clever clogs to be sure . . .




*Cherry Bakewell Breakfast Oats*
Serves 2 generously
Printable Recipe

All the flavours of your favourite tart in a beautiful breakfast indulgence.

500ml of milk (2 cups)
80g of rolled oats (Old fashioned)
40g dried cherries (1/4 cup)
1/8 tsp salt
1/2 tsp almond extract
2 TBS black cherry jam
2 TBS toasted flaked almonds

Combine the milk, oats, dried cherries and salt in a medium saucepan. Stir and bring to the boil, stirring. Reduce the heat to a simmer and cook for about 5 minutes, until the oats are softened and the mixture is thickened, stirring occasionally. Stir in the almond extract. Spoon into heated bowls. Swirl a TBS of cherry jam into each and then sprinkle with some toasted almonds. Serve immediately. Delicious!

Whole Wheat Plum Cake

We were feeding the missionaries their supper tonight, and I wanted to bake them something scrummy for their afters. You know how I love to spoil them.



I had a punnet of plums that had arrived in my veggie box the other day and I decided to make a plum cake!



But not just any plum cake. A wholesome plum cake made with whole wheat flour and olive oil.



Moist and deliciously spicey . . . filled with cinnamon, nutmeg, cloves, allspice and ginger . . . not to mention vanilla and almond. Oh my, but this smells some good when it is baking.



But don't take my word for it . . . try some with yourself. We like ours with ice cream, but whipped cream, or creme anglaise or even creme fraiche go very . . . very . . . well.



*Whole Wheat Plum Cake*
Makes one 9 inch round cake

A delicious cake that is wholesome and stogged full of tart plums. It's spicy and moist and very toothsome!

1 pound fresh plums, stoned and cut in half
6 ounces whole wheat flour (1 1/2 cups)
7 ounces sugar (1 cup sugar)
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground allsmpice
1/2 tsp ground ginger
1/2 tsp baking powder
1/4 tsp salt
240ml of olive oil (1 cup)
3 large free range eggs
1 1/2 tsp vanilla
1/2 tsp almond extract

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch cake dish and lightly dust with flour. Arrange the plums in the dish cut side up.

Whisk the flour, sugar, spices, baking powder and salt together in a bowl. Beat together the eggs, olive oil, vanilla and almond extract. Spread this mixture over top of the plums, trying to spread it as evenly as you can and covering the plums.

Bake for 50 to 60 minutes, until well risen anda toothpick inserted into the centre comes out clean. Allow the cake to cool in the pan for 15 minutes before inverting onto a cake plate. Dust with icing sugar before serving. Cut into wedges to serve. Goes great with a hot drink. We like it with cold vanilla ice cream. Nom Nom!!



Over in The Cottage today, Oven Fried Chicken.

Oatmeal Cookie Pancakes

I think of all the cookies you can make or eat, oatmeal has to be my absolute favourite. There is something incredibly moreish to me about the wholesomeness of them.

I love the texture of the buttery oats and the slightly spiced flavours. I love mine chock full of raisins too. I know some don't like raisins, but I am a great raisin lover and thankfully so is the Toddster.







I love pancakes . . . almost as much as cookies, and maybe even more!! Pancakes for breakfast are a really superdy duperdy breakfast treat!! I always made them on Saturday mornings for my kids when they were growing up and they were a given for breakfast whenever we had someone visiting over night.







Oatmeal Cookie Pancakes are the best! You get all the wholesome and nutty flavour of a tasty Oatmeal Cookie . . . except in the glorious deliciousness of a breakfast pancake!







What could be better??? I don't think anything could! (Don't let the bad photography here today put you off of making these tasty little delights. They are the bomb!)







*Oatmeal Cookie Pancakes*

Serves 4

Printable Recipe



Who wouldn't want a big fat oatmeal cookie pancake for breakfast??? These are fabulous and quite different and very, very tasty!



1.5 ounces of plain flour (1/3 cup)

7 ounces rolled oats (2 cups)

2 tsp caster sugar

2 1/2 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1 tsp salt

2 large free range eggs, separated

500ml milk (2 cups)

1 tsp vanilla

1 TBS butter, melted

3 ounces sultana raisins (1/2 cup packed)

oil for cooking

Butter and Maple or Golden Syrup for serving



Preheat a large skillet or griddle over medium heat.



Blend together the flour, oats, sugar, baking powder, cinnamon, nutmeg and salt in a large bowl. Beat the egg whites stiff in a small bowl. In another bowl, beat the egg yolks, milk, vanilla and butter together. combine the oat and the milk mixture together until smooth. Fold in the egg whites. Stir in the sultanas.



Brush the heated skillet or griddle with oil. Drop the batter by a heaped serving spoon onto the hot griddle. Cook for 3 to 5 minutes, until the bottom is golden brown and the top is speckled with holes. Flip over and brown on the other side. Keep warm while you cook the remainder.



Serve warm with butter for spreading and Maple or Golden Syrup.







There's a Decadant Chocolate Mousse Tart over in The Cottage today!