| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Tessa’s, Tastebuds | 1 | servings | |
INGREDIENTS
| 225 | g | Porridge oats; (8oz) |
| 750 | ml | Skimmed milk or milk and water mixed; (1 1/4 pint) |
| 310 | g | Plain flour; (11oz) |
| 1 | ts | Baking powder |
| 1 | ts | Bicarbonate of soda |
| 1 | ts | Salt |
| 3 | lg | Eggs |
| 85 | g | Unsalted butter; melted and then |
| ; cooled (3oz) | ||
| 225 | g | Demerara sugar; plus a little extra |
| ; to sprinkle on top | ||
| ; (8oz) | ||
| 1 | Lemon; zest finely grated | |
| 2 | Bananas; thinly sliced and | |
| ; tossed in the lemon | ||
| ; juice | ||
| 150 | g | Creme fraiche; (1/4 pint) |
| 110 | g | Fresh blueberries; (4oz) |
| 1 | ts | Caster sugar |
| 1 | Squeeze lemon juice |
INSTRUCTIONS
Preheat the oven to 200°C/400°F/gas mark 6. Soak the oats in the milk overnight. Crush the blueberries lightly with a fork and then stir into the creme fraiche with the lemon juice and sugar. Chill until needed. Sieve the flour, salt and raising agents into a mixing bowl. Add the lemon zest and sugar. Pour in the oats and all the liquid, the melted butter and the eggs. Blend lightly using a knife. Gently stir in the bananas. Fill the prepared tins about 2/3 full. Sprinkle the tops with a little demarara sugar and bake for 15.20 minutes until well risen and golden brown. Serve warm with the blueberry creme fraiche. Converted by MC_Buster. Per serving: 1581 Calories (kcal); 127g Total Fat; (68% calories from fat); 26g Protein; 106g Carbohydrate; 884mg Cholesterol; 2876mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 6 1/2 Fruit; 24 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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