We all know that Mother’s Day is about showing our mums that we care, and that we’re grateful for all they have done for us. Sometimes however, as you get older, it’s easy to think this just means spending some cash on her. I remember Mother’s Day as a child when I wasn’t expected to buy her a present, but instead to do the chores, help make Sunday dinner with Dad, and most importantly, bring her breakfast in bed. That’s why when Roberts Bakery got in touch, challenging me to think up a Mother’s Day breakfast in bed recipe, I was really excited. Sometimes I think mums appreciate being waited on for a day far more than any present you could buy her, so however old you are, follow this recipe and make sure you make your mum breakfast in bed tomorrow.
As well as the tea, coffee or orange juice, a staple element of any good breakfast in bed is the toast. This is where Roberts Bakery’s Soft and Fluffy white loaf comes in, as take it from me there is nothing as nice dipped into a boiled egg or smothered in jam. There is also something about toast served in a toast rack that is extra special – it says that you have time to have breakfast properly instead of grabbing some toast as you run out the door.
To go with the toast and egg, I decided to experiment with making a posh porridge. If you thought porridge was bland and boring, you need to think again, as this really is something else. To make this baked plum and almond porridge you will need:
A Plum (go for the more expensive range, it is Mother’s Day)
Firslty, halve the plum by slicing all the way around the stone then twisting, the same way you would halve an avocado. Put the halves on a foil lined baking tray and sprinkle them with sugar. Put them in the oven on 180° for around 15 minutes.
Meanwhile you need to make the porridge and toast the almonds. Take as many oats as you like and put them in a pan, then fill up with almond milk until the oats are swimming. Continue to stir on a low heat until it begins to thicken, good porridge should slide off the spoon, not drip or drop. Toast the flaked almonds in a dry frying pan on a medium heat. Stir these for a couple of minutes and watch like a hawk, as they burn easily.
When you’re ready to serve, pour the porridge into the bowl and place the plum halves on top. Sprinkle over the toasted almonds and then drizzle as much syrup over the top as you (or rather your mum) want.
I hope you all give your mums a lovely Mother’s Day, and thanks to Roberts Bakery for helping spread (on toast) the Mother’s Day love!
*I was sent a pack from Roberts Bakery to help create a perfect breakfast in bed, including the ‘Soft and Fluffy’ white loaf.