Honey and cinnamon porridge is just one of those dishes that should be guilty but it’s really not. This dish is really perfect during those winter months where you want to curl up in bed. These are simple store cupboard items that you are bound to have lurking around at the back of your cupboards. Give the porridge a makeover to start your day right.
- 50g Porridge oats
- 300ml of milk/water (i used skimmed milk)
- 1 heaped TSP of ground cinnamon
- 1 TBSP of honey (brown sugar is a good substitute)
- Your favourite bowl..
Weigh out your ingredients. Try not to waste your ingredients, there is nothing worse than grey gloopy porridge.
You can make the porridge in the microwave if you don’t want to cook over the hob. Zap in minute intervals, stirring each time until you have reached your desired consistency.
To cook on the hob, add the oats, milk and cinnamon to the pan. Stir the mixture. Turn the hob on to a medium heat. Stir the porridge constantly, making sure that it doesn’t burn. Continue until you are happy with the texture. Transfer the porridge to your favourite bowl, then top with a good drizzle of honey, enjoy!
Tip: If you are cooking your porridge on the hob, fill the pan with hot water immediately after cooking to save time washing up.
Snuggle up with a decadent cup of coffee this winter. Perfect in front of the fire or after a delicious dinner.
- 1 TSP of Coffee
- 3 TSPs of Sugar (i used brown)
- 50ml of Double cream
- 25ml of Whisky optional (i used Honey JD)
- Sprinkle of Cinnamon and Chocolate
- Boiling water
Add the coffee granules, sugar and whisky into the cup, fill with boiling water till there is just over an inch left below the rim. Stir until the coffee and sugar has completely dissolved. Stop the current of the liquid by dipping and holding the spoon in the coffee. Once the coffee is still, take a cold spoon and place it at a 45° angle so the that tip of the spoon is just touching the top of the coffee. Slowly pour the double cream over the back of the spoon. Keep pouring until the cream has filled to the top. Finish with sprinkling cinnamon and chocolate. Delicious served with shortbread.
Tip: You must put the amount or more of sugar in the coffee, otherwise the cream will not float.
I saw a lady eating these on the bus the other day and i immediately wanted to stuff my face with them! So i have decided to share with you one of my ultimate bake recipes! The combination of cinnamon, sweet sticky icing and golden doughy bread is heavenly. I would make a few of these delicious wheels as they are very morish!
- 300 g strong bread flour (extra included for dusting)
- 1 tsp salt
- 40 g caster sugar
- 15 g fresh/dry yeast
- 20 g butter, softened
- 150 ml warm water
- 40 g butter
- 40 g caster sugar
- 2 heaped tsp ground cinnamon
- handful of raisins (optional)
- 1 medium egg
- 100g Icing sugar
- Juice from one Orange / 50ml water
Combine the butter, water, yeast, sugar, flour and salt in a bowl and mix until you have a smooth dough mixture. Kneed the dough on a flour dusted surface for five minuets. Place the dough into a bowl and cover with cling film and leave to rest and rise for an hour. Once the dough has risen and rested, roll the dough into a rectangular shape on a flour dusted surface with a 1.5cm thickness. For the filling mix the butter, cinnamon and caster sugar into a bowl then spread evenly onto the rolled out dough. (scatter with raisins if being used). Roll from the shorter end of the rectangle into a sausage then cut into discs. Coat the discs with a brush of the beaten egg, this makes the swirls golden brown. Place on parchment paper lined trays, spaced apart with room to rise. Bake in the oven for 20 mins a temperature of 190C/Gas 5.Whilst the swirls are in the oven, mix the orange juice/water with the icing sugar. Once the swirls are baked until golden brown, leave to cool then drizzle with the sweet sticky icing.
Best served with a cup of tea!