| 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.
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”