Breakfast with Churchill, Toast and Jam
Porridge with Maple Syrup & Pecans
I love Sunday morning breakfasts, the feeling of a languorous “end of a weekend”, with yet another feeling of Sunday School and a church “day of rest” tradition; although in reality Sundays can be just as busy as any other day of the week, I always try to make sure we have a “sit down” breakfast to enjoy. So, this Sunday we are dining with Churchill – in a manner of speaking! It’s obviously know the great statesman and wartime leader, Sir Winston Churchill, neither is it Churchill the Insurance Dog either! It’s breakfast with one of Staffordshire’s oldest and most respected potteries, Churchill China, with whom I work. I have been working with Churchill China for the last year or so, and as part of my collaboration, I received a fabulous dinner service earlier this year. The service is in the pattern of “Penzance” and is a pretty blue and white pattern with whimsical animals and birds adorning it, as well as folk images and symbols. I have shared several post already where I have showcased the china, and today my theme is for breakfast.
Today’s recipe is for Breakfast Porridge with Maple Syrup & Pecans, but, I also served toast and jam for breakfast too, with some home-made raspberry jam, the recipe which will be shared next week sometime. Today’s recipe for the porridge is based on my mum’s teacup porridge with apricots and honey, but in place of the apricots and honey, I used delicious Clark’s maple syrup and some pecan nuts, for a beautiful autumnal taste. Clarks offer four maple syrup flavours, and it was the number 2 amber grade that I used on our porridge this morning. The maple syrup was just amazing, so deep and almost toffee like in flavour, which married so well with the pecan nuts as well as the jumbo organic oats I used.
Clarks Canadian No.2 (Amber) Maple Syrup, also known as Grade C, is harvested by small farm producers situated in the Quebec region of Canada – who gather the sap of the maple tree and then boil it to produce pure maple syrup. It takes 4000g of maple tree sap to make 100g of pure maple syrup. As the season progresses, so the colour darkens and the maple taste increases.
Canadian No 2 (Amber) is like a full-bodied wine, both rich in colour and flavour, adding a succulent sweetness to any dish. It is perfect for cooking, baking, making marinades and dressings or simply as a tasty, healthy alternative to sugar.
The breakfast table was set with some of my Penzance china, and I used the following pieces from my service for an elegant and yet homely table setting…….
Penzance Mint Coupe Bowls,
Cup and Saucer,
Jam Pot, and spoon
0.5 Pint Jug,
and Tea Plates
I even managed to cut some “last roses of summer” to brighten up our breakfast table! I don’t know what you think, but a nicely set table seems to make the food taste better, or maybe it’s just that the food was lovely anyway! What I DO love about the china I received is how it is perfectly practical for the family supper table, as well as being a beautifully adaptable for a more formal dinner party or special occasion. There are several patterns within the range, so you can also achieve that “mix and match” look, which I prefer.
Anyway, that’s enough for now, I have to shoot off soon to prepare Sunday lunch, which is a chicken curry today for something different! I hope all my readers have a wonderful and relaxing Sunday, and I will leave you with the porridge recipe and some images below……see you soon, Karen
Breakfast Porridge with Maple Syrup & Pecans
|Prep time||5 minutes|
|Cook time||5 minutes|
|Total time||10 minutes|
|Meal type||Breakfast, Snack|
|Misc||Child Friendly, Serve Hot|
|By author||Karen S Burns-Booth|
- 1 teacup of porridge oats (or 50g in weight)
- 2 teacups of milk (or 300mls)
- 1 tablespoon maple syrup (or honey)
- 6 to 8 pecan nuts, roughly chopped (or walnuts)
A simple variation on my mum's “Teacup Apricot and Honey Porridge” but using beautiful maple syrup and pecan nuts on place of apricots and honey. For a special treat, use Gold top Jersey milk or single cream.
|Step 1||Put the porridge oats in a saucepan and add the milk. Bring to the boil and simmer for 4 to 5 minutes, stirring all the time until it is thick and creamy.|
|Step 2||OR, here is the microwave method. Mix the oats and milk in a large microwave-proof bowl; microwave on High for 3 to 5 minutes (depends on your heat settings), stirring halfway through. Leave to stand for 2 minutes before eating.|
|Step 3||To serve. Spoon into a bowl and drizzle with the maple syrup and then scatter the pecan nuts over the top.|
I received a Churchill china Penzance dinnerware service for free, in order to share and showcase the china with my readers as part of my sponsored collaboration with Churchill China. I was not asked to write a positive review and all thoughts and opinions are my own. Karen S Burns-Booth
NB: I also received come Clarks Maple Syrup to try, once again, I was not required to write a review, whether it be positive or negative, but I chose to share my findings as I believe the product to be of the highest quality. K S B-B
Deena kakaya says
Mmm, I fancy getting sticky fingers after reading that x
I love that pattern, there’s something quite 60’s about it x
Maya Russell says
I have pecans and maple syrup! I think I’ll make porridge this morning. Sounds delicious. Tweeted to share.
I am partial to a little porridge and do love a sit down brekky on the weekends. I think I have a milk jug that looks very similar that I have for years, quite a scandinavian look and very hard wearing. I am loving those spotty saucers too.
Yes, the jug does have a Scandi look about it, and as you say, it’s very hard wearing too!
Tracy Nixon says
This sounds lovely – all I need is a handsome man to serve it to me on a tray in my boudoir! Sharing via G+ Thanks!!!
I love the china and the breakfast looks glorious!
Tracy Nixon says
Mmmmm breakfast …… my favourite time of the day! This sounds yummy!
sofia s. says
simple and delicious! the dinner set is amazing by the way!
Vickie Parks says
This was a lovely breakfast, Karen. I have never cooked my oats with milk added to the pan, I always prepared it with water and added milk and sugar once the cooked oatmeal was in my bowl. This made it really creamy without having to add any more liquid and “washing down” the flavor. The maple syrup and nuts on top were a great addition, too. And I even enjoyed it with a couple slides of toast with strawberry jam. Thanks for sharing this recipe.
Karen Burns-Booth says
Thanks so much for making my Porridge Vicki, and also for sharing how you ate it too! I am so pleased you enjoyed it, Karen
We just enjoyed your wonderful porridge. Like Vickie, I have never made oatmeal/porridge with milk before. I had my doubts, but it turned out creamy and lovely! Loved the pecans and maple syrup topping.
Made for Culinary Quest 2015
Karen Burns-Booth says
Thanks so much Carolyn, and that is how we always make it in the UK with jumbo porridge oats – glad you enjoyed it! Karen
Sue Lau says
This is very good and cooks up perfectly. The milk (and the maple finish) adds a creaminess that when paired with the oats offers a taste not dissimilar to flan. I served this up with bowls of fresh fruit for a quick workday breakfast. Thanks, Karen!
dienia b says
i made this , it is very good simple and warm cherry bombers
Beth (elmotoo) says
I made this for breakfast today. So easy & delicious! I will admit to using more *real* maple syrup than called for. 😉 Made for CG ’15 – French Canada (GO Minions!)
What a great combo! The maple syrup and pecans are lovely with the oats. Thanks for sharing! CQ2