Baked Breakfast Pudding Pots by Littleloucooks

Ingredients

• 4 eggs
• 4 heaped tbsp Greek yoghurt (160g), plus extra to serve
• 12 tbsp milk (180ml)
• 2 tsp vanilla extract
• 1 cup self-raising flour (160g)
• 8 tbsp rolled oats (80g)
• 4 big squeezes honey or maple syrup, plus extra to serve
• 1 cup frozen or fresh raspberries and blueberries

Instructions

1. Preheat the oven to 180°C fan (200°C conventional / 400°F). Grease 4 small ovenproof dishes or one 8-inch square tin.
2. Crack the eggs into the greased dishes (one per dish). Add the Greek yoghurt, milk, vanilla extract, self-raising flour, rolled oats, and honey or maple syrup.
3. Mix each pot well with a fork until a smooth batter forms, about 1 minute.
4. Scatter a small handful of raspberries and blueberries over the top of each pot — don't overload them.
5. Wipe any raw flour splatter from the edges and rims of the dishes with a clean cloth.
6. Bake for 20 minutes until risen and golden. Test doneness by inserting a skewer into the centre — it should come out clean.
7. Leave to cool for 10 minutes, then top each pot with a spoonful of Greek yoghurt and a drizzle of honey. Serve warm or cold.