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Porridge oats - 50 gms
Double or whipping cream - 150 ml
Natural yoghurt - 150 gms
Clear honey - 3 tbsp


  • Heat the grill to moderate.
  • Spread oats on a baking tray and toast under the grill for 4-5 minutes, stirring them frequently, until light browned.
  • Remove the oats immediately from the heat, tip into a bowl and leave for 10-15 minutes, until cold.
  • Whip the cream until standing in soft peaks.
  • Using a large metal spoon, fold the yoghurt, honey and toasted oats into the cream.
  • Taste and add more honey, if liked.
  • Divide the cream mixture between 4 stemmed glasses or ramekins.
  • serve at once, or cover with cling film and refrigerate for up to 4 hours.
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