Elevenses: Cinnamon Toast

We wanted elevenses, but alas no biscuits or cakes! So I made this, which reminded us both of eating it as children. I think the recipe was possibly in the Winnie the Pooh cookbook. Using salted butter stops the dish from being overbearingly sweet (I think) and demerara sugar gives it a pleasing crunch. Also very good as a late afternoon snack to make the early darkness feel cosy.

For two, or one hungry person

1 slice of bread

2 tablespoons of demerara sugar, and a little extra if needed to cover the toast

1 teaspoon of cinnamon

fridge cold salted butter

How to make

Pre-heat the grill for the topping. Lightly toast the bread. Meanwhile, in a small bowl mix the sugar and cinnamon together. When the bread is toasted, spread it thickly with slices of salted butter, covering it well. Sprinkle the sugar cinnamon mixture over the buttered toast. Put it on a piece of foil or in a baking dish under the grill until the butter is melted and bubbling and the sugar is beginning to melt a little – but not burnt – keep a close eye, it will only take a minute or so.

Remove from under the grill, cut in half. Each eat a half with a cup of tea – I had red bush tea on this occasion.

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