Читать книгу Spooning with Rosie - Rosie Lovell - Страница 9

Makes 6 slices

My brother Olly and I loved The Pooh Cook Book when we were little. The wording was great; all about ‘Smackerels, Elevenses and Teas’. I love those weird made-up words. Alice (my beautiful partner in crime) and I use ‘melge’, which really means to mix, and mush and marinade, but it’s our own more onomatopoeic version.

Mum amazingly let us make a mess and get enthusiastic about cooking even at this level. I hope I do the same with my children, as we definitely had a good time beating butter, licking bowls and watching cakes rise through tinted oven glass. This cinnamon toast is a classic. All you need to do is make a flavoured butter and lather it over what you have to hand, bagels, buns, toast, whatever. The butter keeps for ages in the fridge, so if you make a big batch, you have midnight feasts covered too.

150g unsalted butter

100g golden caster sugar

35g ground cinnamon brown bread for toasting

Leave the butter out for a few hours at room temperature, to soften in a large mixing bowl. Then gradually cream in the sugar and cinnamon with a sturdy fork until it is a homogeneous paste. Alternatively, you can whiz it all up by using the pulse mode of a blender, if you have one. Decant the butter into a small pudding basin, toast your toast, and lather on the sweet, flavoured butter.