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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Raspberry And Lemon Curd Baked Oats   
    Categories: Breakfast, Cereals   
         Yield: 2 Servings   
       
              Oil; for greasing   
        60 g  Porridge oats   
       120 g  Natural yoghurt   
       120 g  Raspberries or other berries   
         2 tb Lemon; up to 4 tb   
              Curd; to taste   
       
     You can use any fresh or frozen berries in this simple baked oats   
     recipe--or even dollops of jam or applesauce at a pinch! The lemon   
     curd is a lovely touch, but marmalade works as a substitute if you   
     don't have any in. Failing that, a dash of lemon juice and a   
     sprinkling of sugar provides the same contrasting tart sweetness in a   
     tight spot.   
        
     Preheat the oven to 160?C/fan 140?C/325?F/gas 3 and make sure   
     there is a shelf roughly in the centre of it. Lightly grease a 20 cm   
     cake tin or roasting tin.   
        
     Weigh your porridge oats into your tin--there's no point messing up a   
     mixing bowl here and creating more washing up! Add your yoghurt, then   
     your berries, and stir well to combine.   
        
     Dollop the lemon curd on top, and spread with the back of a spoon to   
     lightly coat the top layer, then place in the oven.   
        
     Bake for 40 minutes, until the oats are swollen and slightly golden   
     at the edges.   
        
     Remove carefully from the oven and serve immediately. You can enjoy   
     these as they are, or add a splash or milk or natural yoghurt if you   
     like.   
        
     To Keep:   
        
     Leftovers can be chilled in the fridge and enjoyed warm or cold over   
     the next 3 days.   
        
     Recipe by Jack Monroe   
        
     Recipe FROM:    
       
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