Porridge is my go-to breakfast and I have it almost every morning. It keeps me going until lunchtime and is particularly nourishing during the winter months when the weather is cold. My favourite brand of porridge is Flahavan’s. There are many possible porridge toppings which I have listed below. This list may be useful when you are shopping for groceries next.🌅
Peanut butter/Almond Butter
Porridge can be made using water and/or a variety of milks🥛
This recipe is by Odlums. Today I used a 9” Square tin. This carrot cake can be baked in a square or round tin and the ingredients are listed below.
Odlums Self Raising Flour
Shamrock Light Muscovado Sugar
Grated Orange Rind
175ml/6 fl oz
200ml/7 fl oz
350ml/12 fl oz
Odlums Bread Soda
Baking Time (approx)
1 1⁄4– 11⁄2 hrs
11⁄2– 13⁄4 hrs
Goodall’s Vanilla Extract
Shamrock Chopped Walnuts
Line deep cake tin with double layer of baking parchment paper. Preheat oven to 150°C.
Put sugar, sultanas, carrots and orange rind into a bowl.
Beat eggs and oil together and stir into the carrot mixture.
Sieve flour, cinnamon, nutmeg and bread soda together and add to the other ingredients.
Transfer to prepared tin and smooth top.
Bake for specified time (11⁄2 hours).
Test the cake by lightly pressing the centre, it should spring back and the top should be golden brown. To be extra sure, insert a skewer or knife and if it comes out clean, the cake is baked. Leave in tin for 15 minutes, then transfer to wire tray to cool.
Make the topping by beating all the ingredients together. Always ensure cake is cold before spreading on top of cake and sprinkling with chopped walnuts.
This is a Happy Pear recipe and makes 12-18 muffins.
160ml sunflower oil
3 tbsp ground flax seeds
170g maple syrup
200g finely grated carrots
200g gluten free flour/ white flour if not gluten intolerant
1tsp vanilla extract
2tsp baking powder
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp allspice
For the icing:
200g vegan cream cheese
90g coconut oil
75g agave syrup
25g walnuts to garnish
Add ground flax seeds to 9tbsp water, mix well and leave for 5 mins. Preheat oven to 180°C.
Roughly chop the walnuts.
Sieve and mix dry ingredients in a large bowl (walnuts, flour, baking powder, baking soda, salt, allspice).
In another bowl, add all the wet ingredients (sunflower oil, grated carrots, maple syrup, vanilla extract, flax, egg) and mix well.
Add wet ingredients to dry ingredients and mix well.
Take a standard 12 muffin tray and line with cupcake liners. Divide the mixture evenly. Bake at 180° for 20 minutes.
Icing (can be made the night before) Add ingredients in a pot and heat whisking regularly till coconut oil melts. Once coconut oil has melted, remove from heat. Mix using a hand blender or whisk. Leave to cool in the fridge.
Take the muffins out of the oven and let cool fully. Once fully cool ice the cupcakes using either a piping bag or a spoon. Ice muffins, add a walnut on top and enjoy!
Preheat the oven to 180°C/gas mark 4. Line a large baking sheet with non-stick baking paper and set aside.
Place the butter in a medium pan with the just-boiled water and cook over a high heat until the butter has melted and the mixture is bubbling fast.
Add the flour and beat thoroughly with a wooden spoon until the mixture is smooth and forms a ball in the centre of the pan. Remove from the heat and leave to cool for 1 or 2 minutes.
Beat the eggs in a small bowl.
Add the eggs a little at a time, beating vigorously, until well combined and with a golden sheen. You may not need all of the beaten eggs-use just enough to give a piping consistency.
Spoon the mixture into a piping bag fitted with a 1cm plain nozzle. Pipe 12X7cm lengths, about 2.5cm wide, spaced well apart, on the prepared baking sheet. Use a wet knife to cut off the pastry neatly at the nozzle.
Bake in the oven for about 20 minutes, until puffed, crisp and golden. Remove and lower the oven temperature to 160°C/gas mark 3. Meanwhile, whip the cream to soft peaks and set aside.
Using a sharp knife, split the éclairs open through their side down their length to begin opening them out like a book. Return to the oven for a further five minutes to dry out the insides. Transfer to a wire rack and leave to cool completely.
Once cool, spread the Nutella inside on the base, then pipe or spoon in the whipped cream and sandwich back together. Return the éclairs to the wire rack.
To prepare the topping, sift the icing sugar into a small bowl.
Add the water and a small dot of food colouring and mix to give a smooth, slightly runny glaze. Add more food colour for more intensity if you like. Working quickly, stirring often to prevent it from forming a crust, spoon a heaped tablespoon of the glaze on top of each éclair, spreading it with the back of the spoon.
Arrange three raspberries upright on top of each one and a sprinkling of hazelnuts to stick to the glaze before it sets.
Arrange on serving plates, a platter or cake stand and serve at once.