Let Her Eat Cake: Weetabix Cakes

Honestly, I don't get the big deal about Weetabix. Call me a philistine, but I never understood what as so appealing about something that turned to mush before you could manage even two crunchy mouthfuls.

Someone left a packet of the biscuity cereal at my house the other day and I've been staring at it, taking up cupboard space ever since. What was I to do with it?

We've been on a bit of a breakfasty kick at the moment, what with all the French toast, the fancy French toast and breakfast bars, so of course what we need is breakfast CAKE.

These are great little morning snacks, and as they involve Weetabix, they're OBVIOUSLY healthy. Yeah.

Weetabix Cakes (Makes 6)
You will need:

• 2 weetabix
• 100g raisins (or other dried berries)
• 140ml milk
• 140ml water
• 1 tbsp honey
• 1 egg, beaten
• 100g self-raising flour
• 25g caster sugar
• 1 tsp cinnamon
• Honey, to serve

Make it!

1. Pre-heat your oven to 180C / 350F / Gas mark 4. Lightly grease six mini loaf cases. (If you don't have any of these, a 1lb loaf tin will work fine). 
2. Place the weetabix, raisins, milk, water and honey in a bowl and leave for a few minutes to soften. Mix together. 
3. Add the beaten egg, flour, caster sugar and cinnamon to the mixture and stir gently to combine until there are no streaks of flour showing. 
4. Spoon into the cases, filling them 2/3 full and smoothing off the top. 
5. Bake for 30-35 minutes until risen and a skewer inserted comes out clean. 
6. Eat warm, preferably, drizzled with honey and lord it up over that sad bowl of cornflakes.