Serves 4 – me, Bert, Daddy and Ben
2 tablespoons ground hazelnuts
2 dessert spoons self raising flour
2 tablespoons golden caster sugar
Sprinkling of cinnamon
A handful of fresh or frozen raspberries
Mix all the ingredients except the berries together and grease some small tins with a little butter – I used Yorkshire pudding tins. Put a few raspberries in each then pour in the batter and cook at 180 degrees or in the middle of the Aga roasting oven for 12 minutes. Perfect for babies who’ve worked up an appetite by being pushed round in a wheelbarrow.
2 slices of bread, the airier the better – sour dough’s good or white sliced
60 ml whole milk
Knob of butter
Sprinkle of cinnamon
Mix together the eggs and milk and decrust the bread. Soak the bread in the milk and egg mixture, one slice at a time, turning after a minute or so. Melt the butter in a reasonably hot pan – you want the bread to cook fairly quickly but not to burn before it cooks through – and pop in the first slice. You can start soaking the second as you cook, turning the soaking one as you turn the one in the pan. Cook till golden brown on both sides. It should feel reasonably firm under the pressure of a spatula, meaning the egg’s cooked through. Sprinkle with cinnamon or serve your own with crispy bacon and maple syrup and watch your baby’s little face contort with jealousy.
I used to eat porridge with double cream and brown sugar, but this is how me and Bert eat it now. Well, I eat it with a spoon, he grabs handfuls of it from the table and shoves it in his mouth.
1 cup porridge oats
1.5 cups whole milk
Large handful raisins
1/2 teaspoon cinnamon
Combine all the ingredients and cook over a reasonably low heat, stirring, until it’s thick and creamy. Stop at the consistency of softly scrambled eggs point.