Put that avocado down and those cornflakes away, because there’s a new breakfast in town and it’s set to blow your Christmas guests’ minds. Rustled up by Julia of The Bread Companion, give your visitors the ultimate warm up to the big Christmas lunch with this delicious Christmas breakfast recipe.
Yoghurt and honey set pudding, poached nectarines and ginger oat cakes
This is kind of like a decadent, middle eastern inspired version of museli, perfect for Christmas morning when you’re too busy panicking about the turkey to worry about breakfast. There are 3 elements involved – the sweet set yoghurt, the tangy fruit and the spicy oat cakes, but they are a doddle to make and you can prepare them up to 3 days before you want to eat them – which means just pulling them out of the fridge so you can crack on with opening presents!
Set yoghurt & honey
Time to prepare – 10 minutes
Time to set – 3 hours
- 200 g greek yoghurt
- 200 g double cream
- 200 g full fat milk (Jersey milk is best)
- 100 g honey
- 2 tbs orange blossom water
- 1 tsp vanilla extract
- 4 leaves of gelatin*
- Soak the gelatin in a small bowl of cold water.
- If you aren’t using a silicon mould or tin for the pudding, then you will need to line whatever you are pouring your yoghurt into with clin film.
- Heat up the cream and milk in a saucepan, add in the honey, vanilla extract and orange blossom water and bring just to the boil. Take off the heat.
- In a large bowl, pour the hot milk and cream mixture into the cold yoghurt and whisk together for about a minute.
- Squeeze the water out of the gelatin leaves, add them into the yoghurt mixture and stir until they have dissolved. (*I should note that if you don’t want to use gelatin, you can use 2 packets, or 13 g of veg-gel and pour it directly over the yoghurt mixture).
- Pour the mixture into the mould and place in the fridge for at least 3 hours to set (for a speedier setting time, freeze for an hour first).
Poached nectarines with orange blossom
Time to prepare – 4 minutes
Time to cook – 30 minutes
- 5 large nectarines
- 4 tbs orange blossom water
- 100 g water
- Chop up the nectarines.
- Place them in a small saucepan along with the water and orange blossom and bring to the boil.
- Simmer on a low-medium heat for half an hour, stirring occasionally, until the fruit has thickened.
Cranberry and ginger oat cakes
Time to prepare – 10 minutes
Time to bake – 20 minutes
Makes 18 oat cakes
- 280 porridge oats
- 70 g dried cranberries
- Stem ginger in syrup – you will need 4 stem ginger pieces
- 2 tsp ground ginger
- 4 tbs stem ginger syrup
- 80 g oil
- About 6 tbs hot water, just boiled
- Chop up cranberries and stem ginger pieces.
- Add all the ingredients in a big bowl, apart from the water, ginger syrup and oil.
- Boil the kettle and add the boiling water, ginger syrup and oil to the dry ingredients and fruit – you may have to add a little bit more water, as you want a relatively soft, wet consistency of dough.
- Sprinkle some oats onto a work surface and over the dough, then roll the dough out to about ½ cm.
- Cut out circles using a cookie cutter, place on a baking tray lined with baking paper and bake at 180 degrees for 15 – 20 minutes.
Don’t let your choice of tableware let you down – Julia used Sintra collection.
Wondering how to lay your Christmas table? Check out three very different styles here.
Discover more recipes from Julia on Instagram @thebreadcompanion.