Breakfast puddings
Soft, fluffy, and lightly sweet with a creamy inside and juicy bursts of fruit on top — like warm cake meets porridge in the best way. If you’re craving a slow Sunday start, these little breakfast puddings are just the thing. Easy to prep, fun for the kids, and perfect with a big mug of tea or a juice!
Equipment
Ingredients
- 1 egg
- 1 heaped tablespoon greek yoghurt 40g
- 3 tablespoons milk 45ml
- ½ teaspoon vanilla extract
- ¼ cup self raising flour ` 40g
- 2 tablespoons rolled oats
- A squeeze honey or maple syrup
- Top with a few frozen or fresh raspberries & blueberries
Instructions
- Preheat the oven 180ºC fan. Use 4 small oven proof dishes. These are glass containers- they are linked above.
- Measure all the ingredients except the berries into the oven proof containers, mix well with a fork, sprinkle the berries on top, don’t add to many.
- Clean the raw flour from around the edges of the dishes.
- Bake in the oven for 20 minutes, test they are cooked using a skewer, when it comes out clean they are cooked.
- Leave to cool for 10 minutes, add a spoon of yoghurt, a drizzle of honey and enjoy.
- Eat hot or cold. My kids say its like cake for breakfast.
- ❄️Storage: Keep covered in the fridge for 3 days. Reheat in the microwave for about 1 minute.
- Freezer: Freeze covered for 3 months, defrost in the fridge overnight.
Tried this recipe?Let us know how it was!